The Fall Harvest

The Fall Harvest

servings
2

Ingredients
















Cooking Instructions

1

Heat oven to 425°F. 


2

In small bowl, mix salt, pumpkin pie spice, brown sugar and 1 teaspoon smoked paprika.


3

Place pumpkin slices in large bowl and toss with 2 teaspoons olive oil. Sprinkle spice mixture over pumpkin;  toss to coat. Place on baking sheet lined with parchment paper; bake 10-15 minutes, until soft. Remove from oven and set aside. 


4

Heat remaining olive oil in medium skillet over medium-high heat. Add sausage to skillet, breaking it up as it cooks. Drain fat and set aside.


5

In small bowl, stir mascarpone with cinnamon, black pepper and remaining 1 teaspoon smoked paprika


6

Split each croissant lengthwise. Butter outside top and bottom of each croissant. Spread mascarpone mixture over inside of top and bottom of each croissant. Place bottom of croissants, cheese-side up, on flat surface. Layer with pumpkin slices; sausage, gorgonzola; candied walnuts and arugula, Place croissant tops over, cheese-side down, to close sandwich.


7

Heat nonstick skillet over medium heat. Place sandwiches in skillet; grill 4-5 minutes, until lightly browned. Carefully flip each sandwich; grill additional 4-5 minutes. Serve immediately.


Ingredients
















Cooking Instructions

1

Heat oven to 425°F. 


2

In small bowl, mix salt, pumpkin pie spice, brown sugar and 1 teaspoon smoked paprika.


3

Place pumpkin slices in large bowl and toss with 2 teaspoons olive oil. Sprinkle spice mixture over pumpkin;  toss to coat. Place on baking sheet lined with parchment paper; bake 10-15 minutes, until soft. Remove from oven and set aside. 


4

Heat remaining olive oil in medium skillet over medium-high heat. Add sausage to skillet, breaking it up as it cooks. Drain fat and set aside.


5

In small bowl, stir mascarpone with cinnamon, black pepper and remaining 1 teaspoon smoked paprika


6

Split each croissant lengthwise. Butter outside top and bottom of each croissant. Spread mascarpone mixture over inside of top and bottom of each croissant. Place bottom of croissants, cheese-side up, on flat surface. Layer with pumpkin slices; sausage, gorgonzola; candied walnuts and arugula, Place croissant tops over, cheese-side down, to close sandwich.


7

Heat nonstick skillet over medium heat. Place sandwiches in skillet; grill 4-5 minutes, until lightly browned. Carefully flip each sandwich; grill additional 4-5 minutes. Serve immediately.


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