- 30
Ingredients
- 10 oz pkg frozen chopped spinach, thawed
- 4 TB butter, divided
- 1 cup sliced fresh mushrooms
- 4 oz Gruyere cheese, grated
- 17 1/2 oz pkg frozen puff pastry sheets, thawed
Preparation
Step 1
Preheat oven to 350.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 TB butter in a skillet over medium heat. Add mushrooms and cook 5 minutes. Stir together spinach, mushrooms, and cheese; set aside. Roll one pastry sheet into a 13x11 rectangle. Melt remaining 2 TB butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet. (May wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/2 inch thick slices. Each roll makes 15 puffs. Place on lightly greased baking sheets. Bake 15-20 minutes, or until golden brown.