-1 pack of frozen puff pastries (comes with 2 sheets), thawed in the fridge
-1 cup sliced mushrooms, cooked with a little salt and pepper
-8oz. frozen spinach, thawed, squeeze as much water out as possible
-cheddar cheese, add as much or little as you like, can substitute with any cheese
-ham, I used honey baked because that’s my favorite
For the spinach and cheese, I let the mushroom filling cool before using it so it didn’t melt the butter in the pastry. Roll out the pastry until about 11″x 13″ and brush with melted butter. Lay spinach layer, mushroom later, and cheese layer and wrap as tightly as possible; put in freezer to set.
For ham and cheese, roll out pastry the same way, brush with butter and lay ham and cheese on, wrap and put in freezer.
Set oven to whatever the puff pastry package suggests. After the rolls have been in the freezer for around 20 minutes, take them out and slice them into 3/4 inch pieces and lay them on a baking sheet sprayed generously with cooking spray/butter/oil (super important unless you want your pastries to stick). Bake them in the oven for around 15 minutes or until the puff pastries are golden brown and the cheese has melted. Let them cool and serve.
Perfect for breakfast on the go, I put them in the fridge and microwaved them, and they were still fluffy. Yum.