Spinach Gruyere Puff Pastry

I have not tried this. It came from a family friend and sounds quite good. If you make, please let me know servings, and prep time so I can fill those amounts in.

• Ready In: 50 mins
• Serves: 10
• Yields: 20 pastry puffs

Ingredients

• 10  ounces frozen chopped spinach, thawed
• 4  tablespoons butter, divided
• 1  cup fresh mushrooms, sliced
• 4  ounces gruyere cheese, grated
• 17 1⁄2 ounces  frozen  pastry dough, sheets thawed

Directions

1. Drain spinach well - press between paper towels.
2. Melt 2 TB butter in skillet. Add mushrooms and cook for 5 minute
3. Stir together spinach, mushrooms and cheese. Set aside.
4. Roll 1 pastry sheet into a 13 X 11 rectangle. Melt other 2 TB butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll up jelly-roll fashion, starting with long side.
5. Repeat procedure with remaining pastry sheet, butter and spinach mixture.
6. Wrap rolls in plastic and refrigerate up to 2 days. Cut rolls into 1/4'' thick slices.
7. Place on lightly greased baking sheet. Bake 15-20 minutes at 350 F or until golden brown.