Spinach & Ham Breakfast Roll – Savory, Soft & Filling.

Happy Saturday! It is the afternoon of December 27, 2025. Here in Agadir, as the weekend following the holiday settles in, the kitchen often transitions from grand feasts to clever, comforting “handheld” meals.

The Spinach & Ham Breakfast Roll is a brilliant way to utilize leftover holiday ham while introducing a fresh, earthy element with spinach. This isn’t a crusty, hard baguette; it’s a soft, pillowy roll (think of a savory cinnamon roll) that is rich with melted cheese and seasoned greens. It’s a complete breakfast in a single, portable spiral.

The Savory Spiral Profile

This roll succeeds because it balances the saltiness of the meat with the creaminess of the cheese and the slight bitterness of the greens.

Component	Role	Sensory Note
Soft Dough	The Vessel	Light, buttery, and slightly sweet to counter the salt.
Holiday Ham	The Protein	Salty, smoky, and substantial.
Sautéed Spinach	The Freshness	Provides a tender, earthy “pop” of color.
Swiss or Gruyère	The Glue	Nutty and melty; binds the layers together.
Dijon Mustard	The “Zing”	A thin layer adds a sophisticated, sharp finish.

Ingredients

The “Quick-Rise” Dough

2.5 cups All-Purpose Flour.
1 tbsp Granulated Sugar.
1 packet (2.25 tsp) Instant Yeast.
1/2 tsp Salt.
3/4 cup Warm Water: (About 110°F/43°C).
2 tbsp Melted Butter.

The Filling

1.5 cups Cooked Ham: Finely diced or shredded.
2 cups Fresh Spinach: Sautéed and squeezed dry.
1.5 cups Shredded Swiss, Gruyère, or Mozzarella.
2 tbsp Dijon Mustard.
1/2 tsp Garlic Powder.

Instructions: The Roll & Slice

1. The Dough Mix

In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm water and melted butter. Mix until a shaggy dough forms.

Knead by hand for 5–7 minutes until the dough is smooth and elastic.
Cover and let rest in a warm spot for 20 minutes. (Since we are using instant yeast, we don’t need a full hour).

2. The Spinach Prep

While the dough rests, sauté the spinach in a pan with a drop of olive oil just until wilted.

The Golden Rule: Place the wilted spinach in a clean kitchen towel and squeeze out every drop of moisture. Excess water will make the inside of your rolls gummy and wet.

3. The Construction

Preheat your oven to 375°F (190°C).

Roll the dough out on a floured surface into a large rectangle (about 12×15 inches).
Spread a thin, even layer of Dijon mustard across the dough, leaving a 1-inch border.
Layer the ham, the squeezed spinach, and the cheese. Sprinkle with garlic powder.

4. The Spiral

Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal it.

Using a sharp serrated knife (or unflavored dental floss for a clean cut), slice the log into 12 equal rolls.

5. The Bake

Place the rolls in a greased 9×13 inch baking dish.

Bake for 20–25 minutes until the tops are golden brown and the cheese is bubbling and slightly caramelized around the edges.

Texture & Flavor Notes

When you pull these apart, the dough should be soft and airy, giving way to the smoky richness of the ham. The Dijon mustard creates a subtle “hum” of acidity that cuts through the melted cheese, while the spinach adds a silky, garden-fresh texture. It feels like a sophisticated “Ham and Cheese” sandwich reimagined as a warm, buttery pastry.

Tips and Variations

The Everything Topping: Brush the tops with egg wash and sprinkle with Everything Bagel Seasoning before baking for extra crunch and garlic-onion flavor.
Cheese Swaps: If you want a sharper flavor, use Extra Sharp White Cheddar. For a milder, kid-friendly version, Provolone works beautifully.
Vegetarian Option: Swap the ham for sun-dried tomatoes or roasted red peppers to keep it savory without the meat.

FAQ

Can I make these the night before?

Yes! Assemble the rolls in the baking dish, cover tightly with plastic wrap, and store in the fridge. In the morning, let them sit at room temperature for 30 minutes before baking as directed.

My rolls aren’t “spiraling” correctly—what happened?

This usually happens if the filling is too thick or the dough is rolled too loosely. Try dicing the ham smaller and rolling the log as tightly as possible, using the “tuck and roll” method.

How do I reheat them?

To keep the dough soft, wrap a roll in a damp paper towel and microwave for 20 seconds, or put them in the air fryer at 300°F for 3–4 minutes to regain the crispy edges.

A Saturday Brunch in Agadir

As you enjoy the Saturday afternoon sun here in Agadir, these rolls offer a perfect, low-maintenance meal that feels special. They are a celebration of “using what you have” to create something entirely new and delicious.

Would you like me to find a recipe for a “Creamy Chive & Garlic Dipping Sauce” to serve alongside these rolls?