Crispy Mushroom Pinwheels

DIRECTIONS

• Heat butter in large skillet over medium heat.
• Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
• Stir in flour, thyme, salt, pepper and lemon juice.
• Cook, stirring for 2 minutes or until thickened.
• Let cool.
• Unfold pastry sheet on lightly floured work surface.
• Spread 1/3 of mushroom mixture over pastry.
• Roll up pastry.
• Cover and chill for 1 hour.
• Repeat with remaining 2 pastry sheets and mushroom mixture.
• Heat oven to 400 degrees.
• Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
• Place cut side down, 1-inch apart from ungreased baking sheets.
• Stir egg and water in small bowl.
• Brush slices with egg wash, without letting wash drip down sides.
• Bake for 15 minutes or until golden.
• Serve warm.
• NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
• Then thaw in refrigerator and cut and bake as above directions.