Take a risk and try my Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

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1 lb. Pizza dough

2 cups roasted Turkey, cubed

1 1/2  tablespoons prepared horseradish

4 oz. mascarpone

1 tablespoon spicy brown mustard

6 oz. white cheddar cheese, grated

8 oz. whole cranberry sauce

1 cup baby spinach

3 green onions, thinly sliced

Preheat oven to 400 degrees with pizza stone inside oven.

Roll out the pizza dough to desired thickness. In a small bowl combine the horseradish, mascarpone and mustard; stir until well combined. Spread this mixture over the pizza dough. Spread the cranberry sauce over the top of the horseradish mixture. Sprinkle the turkey evenly over the top; then sprinkle the grated white cheddar evenly over the pizza. Sprinkle the sliced green onions over the top. Bake in preheated oven for about 20 minutes or until the crust is golden and bubbly. Remove from oven and sprinkle the baby spinach over the top.

Pork Tenderloin and Apple Compote Sliders

Pork Tenderloin and Apple Compote Sliders

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Apple Compote:

2 tsp. olive oil

2 shallots, chopped

3 cloves garlic, minced

3 Granny Smith apples, peeled and sliced thin

1 small onion, julienned

1/2 cup dry sherry

1 Tablespoon fresh Tarragon

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tsp. black pepper

salt, to taste

Nut Spread:

1/2 cup pecans, toasted

3/4 cup mascarpone cheese

2 tablespoons milk

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 dashes Tabasco

salt and pepper, to taste

Pork Tenderloin:

2 lbs. pork tenderloin, cleaned

salt and pepper

1 tablespoon olive oil

Baby Spinach

6-12 rolls , depending on size

Apple Compote:

Heat the olive oil in a pot over high heat. Saute the onions, garlic, and shallots until fragrant. Add the apples and toss to combine. Pour in sherry until nearly all the liquid has reduced. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves. Salt and pepper; to taste. Remove from heat and set aside.

Nut Spread:

Place the pecan in the bowl of a food processor and process until finely chopped. Add the mascarpone, milk, garlic, Dijon mustard, and Tabasco; process until smooth. Adjust seasoning with salt and pepper; to taste. Set aside.

Pork Tenderloin:

Preheat oven to 350 degrees. Heat oil in  a large pan until smoking hot . Season the pork with salt and pepper. Add to pan and sear on all sides, about 3 minutes on each side. Place pan in oven and bake tenderloin for about 8 minutes for medium done. Let rest for 5-10 minutes and slice thin.

Cut rolls in half. Spread with nut spread. Place a layer of spinach on bottom part of rolls. Add slices of pork and top with apple compote.