Shrimp Pastry Log

• 1 (14 ounce) can artichoke hearts, drained & quartered
• 12 lb fresh mushrooms, halved
• 1 tablespoon fresh parsley (chopped)
• 3 tablespoons butter (melted)
• 12 teaspoon salt
• 7 12 ounces packages frozen puff pastry (thawed)
• 2 (6 ounce) packagessliced swiss cheese
• 1 lb peeled and cooked medium shrimp
• 1 egg (beaten)

1. Saute artichoke hearts, mushrooms, and parsley in butter in a large skillet for 3 minutes or until mushrooms are tender.
2. Drain well, sprinkle with salt& set aside.
3. Roll pastry into a 15x10 inch rectangle and place on a lightly greased baking sheet.
4. Arrange cheese slices on half of pastry dough along long edge, leaving 1 inch border.
5. Spoon vegetable mixture evenly over cheese.
6. Arrange shrimp over vegetables.
7. Brush edges of dough with egg.
8. Fold opposite side of dough over filling, pressing edges with fork to seal.
9. Brush pastry with egg.
10. Bake at 375 degrees for 15 minutes or until golden brown.
11. Serve hot.

hearts, fresh mushrooms, fresh parsley, butter, salt, pastry, swiss cheese, shrimp, egg

Taken from www.food.com/recipe/shrimp-pastry-log-50761 (may not work)