Ham & Cheese Cannelloni

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
15oz jar Classico Light Creamy Alfredo Sauce (Regular Alfredo Sauce works)
8 egg-roll wrappers
8 slices deli ham (I used lunch mean, and about 2 slices per roll, so you may need more depending on how you want it)
1/2 cup grated parmigiano-reggiano cheese

Preheat the oven to 400*. In a medium bowl combine the ricotta, mozzarella, and the egg, mix well. Reserve 3/4 cup Alfredo sauce (for the top) and spread the remaining sauce in the bottom of a 9x13 baking dish. Arrange an egg-roll wrapper on a work surface and spread 3 tbs of the cheese mixture on the wrapper, cover with a slice of ham, then roll up to form a log (jelly-roll style). Repeat with the remaining wrappers and place the cannelloni, seam side down in a single layer in the baking dish. Spoon reserved alfredo sauce over the cannelloni top with the parmigiano-reggiano and bake for 20 minutes, or until golden brown and bubbly.

What I did different: I used lunch meat that was a small circle shape, so I used 2 slices per egg-roll. Regular Alfredo sauce works just the same.