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Buffalo Wing Dip

Peppercorn Horseradish Sausage Tartlets


24 slices Pepperidge Farm Very Thin White or Whole Wheat Bread
1/4 cup butter, melted
1 pound ground italian sausage
1 1/2 teaspoons ground fennel seed
1 1/2 cup Mozzarella cheese, grated
1/2 cup Taste Weavers Peppercorn Horseradish Dip


Preheat oven to 375 degrees. Place a sauté pan on medium heat. Add sausage and brown, stir in ground fennel seed. Remove from heat. Stir in mozzarella cheese. Cool. Cut off all edges from the bread. Roll each slice of bread until very thin. Brush with butter. Tuck each slice of bread into cups of 2 (12-cup) mini-muffin tins. Create a tart shell. Fill each tartlet with 1 1/2 tablespoons of sausage mixture, press to firm. Bake in preheated oven for 8 minutes or until edges are nicely browned. Remove from oven and while hot, top each tartlet with a generous 1/2 teaspoon of Peppercorn Horseradish Dip. Allow tartlets to cool in pan 5 minutes before removing from pan. Serve warm. Makes 24 tartlets.

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