2 (10 oz.) pkgs. frozen broccoli
1 (10 oz.) pkg. refrigerated buttermilk biscuits
2 (6 3/4 oz.) cans chunk ham
2 tbsp. butter
2 tbsp. flour
1/4 tsp. pepper
1 1/2 c. milk
4 oz. mild cheddar cheese (1 c.), shredded

Preheat oven to 375 degrees. Prepare broccoli as label directs; drain. On a floured surface, with a floured rolling pin, roll each biscuit into a 5-inch square. Cut broccoli into 20 spears. Arrange 2 spears on the center of each biscuit, allowing flowerets to extend over opposite sides of the biscuit.

Top with ham. Fold the remaining two biscuit sides over the broccoli and the ham; pinch to seal. Place seam-side up on a large greased cookie sheet. Bake 12-15 minutes until lightly browned.

While roll-ups are baking, in 2-quart saucepan over low heat, melt butter; stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring, until thickened and smooth. Stir in cheese until melted. Serve roll-ups with sauce.