Puff Pastry Roulade with Mushroom Filling

I'm not sure if that's the best way to describe this concoction that we brought to a Christmas Eve gathering with Darlene's family, but it's the best I could come up with. It was sort of an experiment, but it came out tasting very good. The photo isn't so great, but we've already had that discussion ;-)

In our Thanksgiving post, I mentioned the puff pastry dough we made and the fact that we froze half of it. Well, we thawed the frozen puff pastry in the fridge a day or so in advance, then rolled it out into a large rectangle (around 9"x15") on a lightly floured counter. We spread a mushroom filling on it (recipe follows), and topped that with some fresh spinach leaves, leaving a little space along the borders. Then we rolled it up starting from a long side; having a piece of parchment underneath it can help with this process. We brushed the last edge with a little Silk creamer to help it seal, then brushed the whole roll with a little more creamer, then cut a few very small slits in the top and baked it at 350 for about 45 minutes; you want it to be nice and golden brown on top. Once it cooled a little, I cut it into roughly 1" pieces to serve.

Here's what we did for the filling:

1 large shallot, cut into small dice
1 clove garlic, minced
1 lb. button mushrooms, coarsely chopped
2 tsp. fresh thyme
4 oz. Tofutti cream cheese
1 large roasted red pepper
salt & pepper to taste

Saute shallot & mushrooms in some olive oil for several minutes until mushrooms are getting soft. Add garlic and thyme and cook a little more. You want to make sure that all the liquid that's released from the mushrooms is cooked off. Allow this mixture to cool a little, then add to a food processor along with cream cheese and salt & pepper. Process until well combined, then add red pepper and pulse a few times just until red pepper is coarsley chopped.