The sun-dried tomato bits are small in size but give these warm sandwiches a big boost of flavor. The recipe was developed by Anita Hunter of Newark, Del., for the 2005 Pillsbury Bake-Off.

Ham and Spinach Melts
Preparation time: 20 minutes

1   9-ounce box frozen spinach
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh basil
1 tablespoon sun-dried tomato bits or chopped sun-dried tomatoes
1/8 teaspoon salt
1/2 teaspoon lemon juice
1 clove garlic, finely chopped
8   6-inch flour tortillas for soft tacos and fajitas
1/2 pound sliced cooked ham
1   12-ounce jar sliced roasted red bell peppers in water, drained (about 1 1/4 cups)
8 ounces sliced provolone cheese

Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.

On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.

Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.

Makes 4 servings.

Recipe from: Pillsbury