Recipe: Spinach, Mushroom and Gorgonzola Rolls with Roasted Red Pepper Sauce

SPINACH, MUSHROOM AND GORGONZOLA ROLLS
WITH ROASTED RED PEPPER SAUCE

FOR THE SAUCE:
3 large red bell peppers
1 tbsp extra-virgin olive oil
1/2 onion, chopped
2 tbsp red wine
1/2 cup water
Salt and freshly ground pepper (to taste)
FOR THE SPINACH MIXTURE:
2 tbsp extra-virgin olive oil
1/2 lb cremini mushrooms, cut in 1/4-inch slices
1 cup diced onion
2 cloves garlic, minced
2 bunches spinach (about 1 1/2 lb), stemmed
2 tbsp white wine
FOR THE ROLLS:
1 lb frozen puff pastry, thawed but still cold
6 oz gorgonzola cheese, crumbled
1/4 cup pine nuts, toasted*

TO MAKE THE SAUCE:
Broil peppers, turning occasionally, until blackened on all sides, about 20 minutes. Cool. Peel and discard skins. Remove veins and seeds. Coarsely chop flesh.

Heat oil in medium pan on medium-low. Add onion and cook until softened, about 10 minutes.

Stir in wine and cook until evaporated, about 1 minute.

Add peppers and their juices, and water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer 15 minutes.

Puree in blender until smooth. Season with salt and pepper.

TO PREPARE THE SPINACH MIXTURE:
Heat 1 tablespoon oil in large, wide pan on medium-high. Add mushrooms. Cook until browned, 3 to 4 minutes. Season with salt and pepper. Drain in colander.

In same pan, heat remaining tablespoon oil on medium. Add onion and garlic. Cook, stirring, until softened, 2 to 3 minutes.

Add spinach. Cook, stirring, until wilted, 1 to 2 minutes.

Add wine. Cook until most of liquid evaporates, about 5 minutes. Pour into strainer. Gently press out liquid. Chop spinach mixture.

TO MAKE THE ROLLS:
Cut pastry into 8 pieces. Roll each piece into 6- to 7-inch square. Place some spinach mixture on bottom half of each square. Season with salt and pepper. Top with mushrooms. Top with cheese. Top with nuts. Fold top half of pastry over filling. Crimp edges with fork to seal.

Place on ungreased baking sheet in preheated 350 degrees F oven. Bake until golden, about 30 minutes.

TO SERVE:
Warm pepper sauce on medium heat. Divide among 8 plates. Cut each roll in half on diagonal. Set half on sauce and lean other half against it at an angle.

*Toast nuts in a small skillet on medium heat until golden.

Makes 8 servings
Adapted from source: Cafe Flora Cookbook: More Than 250 Vegetarian and Vegan Recipes From the Renowned Seattle Restaurant by Catherine Geier and Carol Brown