The Grand Prize recipe from our 2011 Fabulous with Five recipe contest…brought to us by Merry Graham at My Merry Cooking!
Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone
Ingredients:
1 puff pastry sheet, 10-inch square, thawed
7 tablespoons Saucy Mama Tarragon Lemon Mustard, divided
3 (5-inch) fully cooked Hot Links sausages or any fully cooked sausage
8 ounces mascarpone cream cheese
2 tablespoon chopped green onions, green parts only
Extra Saucy Mama Tarragon Lemon Mustard for the drizzle
Directions:
Heat the oven to 400°F. On an ungreased cookie sheet, unfold the puff pastry sheet and shape a 10-inch by 10-inch square. Spread 3 tablespoons Saucy Mama Tarragon Lemon Mustard equally to the 3 of the edges of pastry, leave an ¼-inch rim on the farthest edge (sealing edge).
Place hot links in food processor; pulse 6 times or more to finely mince sausage to resemble deviled ham, or mince sausage by hand or with a food chopper. Spread sausage mixture over mustard (leave farthest edge free from sausage). Starting with the nearest edge roll dough as a jellyroll. Gently cut 10(1-inch) slices with a serrated knife. Place the slices, cut-side down, like a cinnamon roll, onto a baking sheet. Bake pinwheels for 14-18 minutes or until golden brown.
Meanwhile, in a small bowl mix mascarpone cheese and 4 tablespoons of Saucy Mama Tarragon Lemon Mustard until smooth. Remove pastries from baking sheet, cool on wire racks for 5 minutes. Dollop spirals with Saucy Mama Mascarpone and garnish with green onions. Serve warm or at room temperature. Drizzle with additional Saucy Mama Tarragon Lemon Mustard that has been thinned with a little water. Yields: 10 appetizer swirls.
