Spinach Roll Ups

1 box Pepperidge Farm Puff Pastry (will contain two pastry sheets)
1 10 oz. package frozen chopped spinach, thawed and drained
4 Tbs. butter melted and divided
1 c. fresh mushrooms, sliced or chopped into small pieces
1 c. shredded cheese blend (I like Sargento’s Artisan’s Authentic Mexican Blend but you can use anything you like)
4-5 slices bacon
½ a small to medium sweet onion, chopped
Salt
Black Pepper

Pre-heat oven to 350. Set out Puff Pastries to thaw. You want them thawed just enough to unfold and work with, but not thawed so much that they become sticky.

Drain spinach well, smashing between layers of paper towels to get out all moisture.
Chop the bacon into small slivers. I cut it up with kitchen scissors. Cook the bacon in a skillet, then drain and pat bacon with paper towels to remove excess fat. Set bacon aside.

Use a little of the drained bacon fat or spray a skillet with cooking spray and cook the chopped onion until transparent. Add chopped mushrooms. Cook through and set aside to cool a bit.

Unfold the pastry sheets and brush each lightly with melted butter (about 1 Tbs. per sheet).

In a large bowl stir the spinach, mushrooms, onions, bacon, and cheese together. Divide the mixture evenly between the two pastries. Spread the filling over the pastry, leaving about ½ in border all the way around. Sprinkle the filling with salt and pepper.

Roll the pastries up, cinnamon roll style. You can wrap in wax or parchment paper, place inside a plastic bag and store in the refrigerator for up to two days if you want.

Slice ¼ to ½ in. thick. If cooking immediately and the dough has thawed to the point that it is becoming sticky, it will be hard to slice. You can set the roll in the freezer for 10 minutes or so to make slicing easier.

Place the slices cut side down on baking sheet. Brush tops with remaining 2 Tbs. melted butter.

Bake 15-20 minutes at 350 or until slightly browned.