Ingredients:
For the filling:
700 g puff pastry
100 g (3.5 oz) pressed cheddar cheese
150 g (5.3 oz) mushrooms
1 onion
7 g (0.2 oz) garlic
30 g (1.1 oz) parmesan
5 g (0.2 oz) salt
3 g (0.1 oz) black pepper
70 ml (2.4 fl oz) cooking cream
20 g (0.7 oz) spinach
For the sauce:
100 g cream cheese
2 tomatoes
100 g (3.5 oz) cheddar cheese
100 g (3.5 oz) sour cream
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C).
Make the filling: In a skillet, sauté the chopped onions and minced garlic until translucent. Add the sliced mushrooms and cook until tender. Season with salt and black pepper. Stir in the chopped spinach and cooking cream and cook for a few more minutes until well combined and creamy.
Roll out the dough: Roll out the puff pastry into a rectangular shape on a lightly floured surface.
Add the filling: Spread the mushroom and spinach mixture evenly over the puff pastry, leaving a small border around the edges. Sprinkle the melted pressed cheddar cheese and grated Parmesan cheese over the filling.
Roll and slice: Carefully roll the dough into a log, starting with one of the longest sides. Once rolled, cut the log into equal pieces, about 1 inch thick.
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