Ham-and-Spinach-Tortilla Stromboli Recipe

DIRECTIONS

1. Heat oven to 425°F. Line a baking sheet with foil; set aside.
2. Make the spinach filling: Squeeze out all excess moisture from spinach, then combine with mayonnaise, minced garlic and salt in a medium bowl. Cut 5 slices of cheese into ¼ inch dice, and stir into spinach mixture; set aside.
3. Wrap tortillas in lightly dampened paper towels, and microwave on high just until softened, 20-30 seconds. Brush one side of each tortilla with oil, then rub with cumin. Place tortillas on prepared baking sheet, oiled side down, side by side and overlapping by 2 inches to make a horizontal row.
4. Evenly arrange remaining cheese slices over tortillas to cover completely, then top with ham, covering entire surface area. Spread spinach mixture over ham, covering completely. Fold one entire side of tortilla row over two-thirds lengthwise, then gently roll over to cover the remaining third exposed side, positioning roll seam side down. Bake until lightly browned and cheese is melted, 12 to 15 minutes.
5. Remove from oven, and cool for 5 minutes to set; cut each roll crosswise with a serrated knife to make 12 stromboli sandwiches. (The stromboli can be prepared up to 3 hours ahead, cooled completely, wrapped in foil and refrigerated. Reheat in a 350°F oven until heated through, about 10 minutes.)