Spinach Gruyere Puff Pastry

Paula Deen has come through once again with a winner.

• Ready In: 15 mins
• Serves: 12-15

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 1/2ounce) 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.