Spinach Rockefeller Roulades - cooking recipe

Ingredients

1 (10 ounce) package cooked frozen spinach, thawed and squeezed dry
1 (17 1/3 ounce) box frozen puff pastry
1/2 cup melted butter
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1 tablespoon minced garlic
1 tablespoon finely diced jalapeno pepper
1/4 cup diced tasso (If Tasso is not available in your area use any type of heavily smoked ham.)
2 tablespoons flour
1/4 cup heavy whipping cream
1/4 cup grated monterey jack cheese
salt and pepper
hot sauce
1 egg yolk, whipped

Preparation

Preheat oven to 375 degrees.
In 5 quart heavy dutch oven heat butter over medium heat.
Add onions, celery, bell peppers, jalapenos and tasso.
Saute for 5 minutes or until vegetables are soft.
Add spinach to vegetables mixing well and cooking for approximately 5 minutes.
Add flour, stirring well.
Add heavy whipping cream and cheese.
Season to taste with salt, pepper, and hot sauce.
When cheese has melted remove from heat and allow to cool.
Remove puff pastry sheets from freezer and let thaw for approximately 5-10 minutes.
Cut pastry sheets into 6 pieces, four inches square each.
Spoon approximately 2 tablespoons of the spinach mixture into the center of the pastry square and spread evenly from end to end.
Roll, jelly roll style, making sure that the seam end is well sealed.
Please seam side down on large baking sheet and continue with remaining sheets.
Brush top lightly with egg.
Bake until golden brown approximately 15-20 minutes.
Slice in 1/2 inch slices for an hors d'ouvres.