Ingredients
1 carton (8 ounces) mascarpone cheese1 tablespoon orange marmalade1 tablespoon jellied cranberry sauce2 tablespoons sugar1 cup chopped red onion1 cup dried cranberries3/4 cup chopped fresh mushrooms1 tablespoon olive oil1/2 teaspoon lemon-pepper seasoning1/4 teaspoon salt1/4 teaspoon smoked paprika3 tablespoons cranberry-tangerine juice1 sheet frozen puff pastry, thawed5 cooked bacon strips, crumbled1/4 cup minced fresh basil
Preparation
Preheat oven to 400°. For topping, in a small bowl, combine cheese, marmalade and cranberry sauce. Refrigerate until serving.
In a large skillet, cook sugar over medium-high heat 1-2 minutes or until it just begins to melt. Add onion; cook and stir 2 minutes longer.
Stir in cranberries, mushrooms, oil, lemon pepper, salt and paprika; cook and stir 2 minutes. Reduce heat. Stir in juice; cook and stir until mushrooms are tender, about 4 minutes.
On a parchment-lined baking sheet, unfold puff pastry sheet and form a 10-in. square, using a rolling pin if necessary. With a ruler, cut a 10x2-in. rectangle with a long sharp knife or pastry wheel. From the 10x2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Remove and discard trimmings. Prick the remaining 10x8-in. pastry base all over with a fork. Brush water 1/2 in. around edges of pastry base. Place the 10x1/2-in. and 7x1/2-in. strips along edges to form sides. Press lightly.
Spread cranberry mixture to edges; sprinkle with bacon. Bake 18-22 minutes or until pastry is golden brown. Cool 10 minutes. Sprinkle with basil. Serve warm with topping.
