1. Preheat the oven to 350 degrees.
  2. In a skillet, heat the oil over medium-high heat.
  3. Cook the mushrooms until golden brown and pour in 2 tbsp Neapolitan Herb balsamic. Cook for 1-2 minutes until well coated being careful not to burn the mushrooms. Remove and put in bowl.
  4. In the same skillet add a few more tablespoons of oil to wilt the spinach; this will take about 2 minutes. Then add to mushrooms and top with a pinch of salt and black pepper. 
  5. Let cool before assembling, otherwise the puff pastry will get soggy and will turn to me on this one!
  6. Roll out the puff pastry to about 12 inches in length.
  7. Brush 1 tbsp of Wild Mushroom & Sage Olive Oil onto puff pastry.
  8. Spread the mushroom and spinach filling over the pastry, leaving a border around the long side of the pastry. Top with Gruyere cheese.
  9. Starting with the long side of the puff pastry, roll up jellyroll style.
  10. Wrap log in plastic wrap and place in fridge for at least 30 minutes to set.
  11. Remove from the fridge and brush an egg wash onto the roll ( 1 egg beaten with 1 tbsp water).
  12. Cut the pinwheel log with a serrated knife. To ensure an even amount of cuts, start with a slice in the middle of the log to evenly split into two pieces. Next cut those two pieces in half, and so on. You should get about 16 pinwheels er log.
  13. Place on parchment paper lined baking sheet and bake for 15-20 minutes on 350 until golden brown.
*Not salting the mushrooms as they cook will allow the mushrooms to brown and get a little crispy. Adding salt will draw out the water in the mushrooms and they will be mush. So only add your salt at the very end.

*Using a serrated knife will ensure the knife slices through the pastry and doesn't squish the pinwheels.

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