Sun-Dried Tomato and Spinach Pinwheels

Ingredients:
1 pkg. frozen Puff Pastry (2 sheets), thawed
1 (10 oz.) pkg. frozen chopped spinach, defrosted
1 c. sun-dried tomatoes, finely chopped
1 Tbs. balsamic vinegar
1/4 lb. Fontina cheese, grated
salt and pepper

Using a fine mesh strainer, squeeze all of the access water out of the spinach and place in a medium size bowl. Add the sun-dried tomatoes, balsamic, and Fontina. Season with salt and pepper. Combine and set aside. Unfold one sheet of pastry onto lightly floured surface and roll out the seams gently. Spread half of the mixture evenly on the pastry. Starting at one end, roll up the pastry dough tightly until the seam side is down. Repeat with the other pastry sheet and remaining filling. Wrap the rolls in plastic wrap and freeze for an hour to firm. Preheat the oven to 400 degrees. Slice each roll into approximately 1 1/2 dozen slices. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 12 minutes or until the pastry is golden brown. Makes about 3 dozen.