Spinach Gruyere Puff Pastry |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 15 |
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Paula Deen has come through once again with a winner. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
4 tablespoons butter, divided |
1 cup sliced fresh mushrooms |
4 ounces gruyere cheese, grated |
1 (17 1/2 ounce) package frozen puff pastry sheets, thawed |
Directions:
1. Preheat oven to 350 degrees F.
2. Drain spinach well, pressing between layers of paper towels to remove excess moisture.
3. Melt 2 tablespoons butter in a skillet over medium heat.
4. Add mushrooms and cook, for 5 minutes.
5. Stir together spinach, mushrooms and cheese; set aside.
6. Roll 1 pastry sheet into a 13 by 11-inch rectangle.
7. Melt remaining 2 tablespoons butter.
8. Brush 1/2 melted butter over pastry.
9. Spread 1/2 spinach mixture over butter.
10. Roll-up, jellyroll fashion, starting with the long side.
11. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
12. Cut rolls into 1/4-inch thick slices.
13. Place on lightly greased baking sheets.
14. Bake for 15 to 20 minutes, or until golden brown.
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