Spinach Gruyere Puff Pastry a la Paula Deen

I haven't tried this yet, but I intend to try it soon. After reading all these great recipes and hearing from all of you how easy it really is to work with puff pastry, I'm anxious to go out and buy some.

I saw this relatively easy-looking recipe here. It's listed in the Breakfast in Bed category but I think it would be a great appetizer or afternoon snack too.

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

Preheat oven to 350 degrees F.

Drain spinach well, pressing between layers of paper towels to remove excess moisture.

Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

For my mushroom-phobic husband I considered substituting bacon bits for the chopped mushrooms on one of the sheets.

--
Lisa