Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.