SpinachMushroom Gruyere Puff Pastry Pinwheels
Ingredients
1 -10 ounce package frozen chopped spinach, thawed
4 T. butter, divived
1 C. sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 -17 ½ ounce package frozen puff pastry sheets thawed
Directions
Preheat oven to 350 degrees F
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 T. butter in a skillet over medium heat. Add mushrooms and cook for 5 minutes. Stir together spinach, mushrooms and cheese: set aside. Roll 1 pastry sheet into a 13 by 11 inch rectangle. Melt remaining 2 T. butter. Brush ½ melted butter over pastry. Spread ½ spinach mixture over butter. Roll- up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into ¼ inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes or until golden brown.
Enjoy!
1 -10 ounce package frozen chopped spinach, thawed
4 T. butter, divived
1 C. sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 -17 ½ ounce package frozen puff pastry sheets thawed
Directions
Preheat oven to 350 degrees F
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 T. butter in a skillet over medium heat. Add mushrooms and cook for 5 minutes. Stir together spinach, mushrooms and cheese: set aside. Roll 1 pastry sheet into a 13 by 11 inch rectangle. Melt remaining 2 T. butter. Brush ½ melted butter over pastry. Spread ½ spinach mixture over butter. Roll- up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into ¼ inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes or until golden brown.
Enjoy!
