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Heat a large saute pan over medium-high heat.
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Add the butter and heat just until it starts to foam, then add the olive oil and heat 30 seconds more.
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3
Add the shallot to the pan and cook 1 minute.
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Add the mushrooms and garlic and cook until the mushrooms are tender, about 10 minutes.
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5
Remove the pan from the heat and add the ranch mix and pepper.
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Set aside and let the mixture cool 15 minutes.
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7
Note: You can make the mushroom mixture the day before.
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8
Refrigerate it and let it come to room temperature just before you are ready to use it.
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9
Preheat your oven per the puff pastry package instructions, typically 400 degrees F. Unfold the thawed puff pastry according to the package instructions.
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10
Spread an even layer of the mushroom mixture to about 1/8 thick across the entire puff pastry sheet, leaving about 1/2 margin around the edges.
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11
Whisk together the egg and water in a small bowl and brush the edges of the pastry, reserving the remaining egg mixture.
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12
Gently roll the pastry in a jelly roll fashion.
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13
Cut the roll into 1/2 slices and place them 1 1/2 apart on a baking sheet lined with parchment paper.
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14
Brush the top and edges of each pinwheel with the egg mixture.
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15
Bake the pinwheels until they are golden brown, about 15-20 minutes.
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16
Remove the pan from the oven and let cool about 10 minutes, then sprinkle the top of each pinwheel with the cheese.
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17
Serve and enjoy!
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Note: If you have leftover mushroom filling, just mix it with some soft unsalted butter to make an outstanding compound butter to top a steak, baked potato, or to add a new dimension to garlic bread.
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It will keep in the refrigerator for at least a week.
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Disclaimer: Im a compensated partner of Hidden Valley.
