Recipe

		Spinach, Mushroom, and Gorgonzola Puff Pastry Rolls
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 (17.3-ounce) box Pepperidge Farm puff pastry

2 Tablespoons olive oil

1/2 pound mushrooms, cut inch 1/4-inch thick slices

Salt and ground pepper

1/2 yellow onion, medium dice

2 cloves garlic, minced

1 bunch spinach stems removed and leaves left whole

2 Tablespoons white wine

4-6 ounces Gorgonzola cheese, crumbled

1/4 Cup toasted pine nuts

Thaw the pastry. Remove the frozen puff pastry from the box (The pastry works best when its thawed but still cold; this takes about 20 minutes). Thaw it uncovered and folded (just as it comes out of the box) on a lightly floured surface. Saute the Mushrooms. In a skillet large enough to accommodate all the spinach, heat 1 tablespoon of the olive oil over medium-high heat. Add the sliced mushrooms, and cook until they are browned, about 4 minutes. Season with a pinch of salt and pepper, remove the mushrooms from the pan and set aside. Cook the onion and garlic. Heat the remaining tablespoon of oil in the same pan over medium heat. Add the onion and garlic, and saute until the onion is soft and translucent, about 10 minutes. Cook the spinach. Add the spinach to the skillet, and cook until it wilts. Add the white wine and cook until all the liquid evaporates, about 3 minutes. Season the onion-spinach mixture with a pinch of salt and pepper, and set aside to cool. When the mixture is cool enough to handle, roughly chop it. Put it in a strainer, and gently press once or twice to remove the excess liquid. Roll out and cut the puff pastry. Roll out each puff pastry sheet into a 12-inch square. Cut each square into fourths so you have eight 6-inch squares (you’ll need only 6 of these smaller squares, three-fourths of the package). Preheat the oven to 350 degrees. Divide the stuffing among the 6 squares. On the bottom half of each square, center 1/6 of the spinach and add a layer of mushrooms. Top with a tablespoon or less of Gorgonzola (depending on your love of blue cheese), and finish with pine nuts. Repeat this with all the squares. Assemble the rolls. Fold the top half of each pastry square over the filling. (You now have a stuffed rectangle with open ends). Press the top and bottom edges together, and crimp with the tines of a fork to seal them (The ends are still open). Coax the rectangle into a sausage-like shape with the crimped edge on top. Crimp the two open ends to seal them. (The finished product should look a bit like a sausage roll or a hot pocket). Bake the rolls on an ungreased baking sheet in the preheated oven until golden brown all over, 20-25 minutes (this is a lower temperature than indicated on the Pepperidge Farm box because the contents need to cook as well).