These little appetizers are so easy to make and so good to eat. You can make the roll ahead of time and freeze and just thaw, slice and bake when ready to serve.
12 ounces mushrooms(your choice) chopped finely
4 Tbl butter
1/8 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1 sheet puff pastry from a 17.3 ounce package
In a large saute pan,, cook the mushrooms in the butter with the thyme, salt and pepper until the mushrooms give off their liquid and begin to dry a bit. Let cool.
Roll the pastry sheet into a uniform rectangle about 10 by 12 inches.
Spread the mushroom mixture over the entire sheet and then starting at the long end, roll the sheet up jelly roll fashion.
Refrigerate for about twenty minutes before slicing crosswise about 1/4 inch.
Bake at 425F on a parchment lined baking sheet for 12 to 15 minutes. Serve warm. Or wrap the unbaked roll and freeze for another day.