"We’re always looking for creative, and delicious, ways to use holiday leftovers. What to do with all that sausage dressing? Sausage and Cranberry Pinwheels with Continental Lemon Sauce."
Sausage and Cranberry Pinwheels with Continental Lemon Sauce
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 8 leftover dressing or your favorite recipe from scratch
- 12 ounces pork breakfast sausage, cooked and drained
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 sheets frozen puff pastry, thawed
- 2 eggs beaten with 1 tbsp. water
- 1 cup mayonnaise
- 3 tbsp fresh lemon juice
- 1/2 teaspoon each salt and black pepper
- 1/2 teaspoon dry mustard powder
- 1 tbsp whole grain pub-style mustard
Method
Step 1
Heat the oven to 450. In a large bowl add the dressing, pork sausage, dried cranberries and pecans and mix to combine.
Step 2
Lay a sheet of puff pastry on the counter and lay 4 slices of prosciutto on top. Overlap the slices of prosciutto to create a blanket on top of the puff pastry. Use your hands to spread a layer of the dressing on top of the prosciutto. Gently roll the puff pastry into a log and crimp the end of the sheet of puff pastry. Brush the pastry log all over with the egg wash. Cut the pastry log into eight pinwheels.
Step 3
Place a sheet of parchment over a cookie rack on top of a baking sheet. Lay the pastry pinwheels on the parchment, and bake in the hot oven until puffed and golden, about 20 minutes.
Step 4
While the pinwheels bake, make the Continental Lemon Sauce. In saucepan over medium heat, add the mayonnaise, eggs, lemon juice, salt, pepper, dry mustard and pub mustard. Whisk the sauce until it starts to thicken, about 5 minutes. Serve the sauce warm or chilled with the Pinwheels.