1 10-ounce box frozen spinach, thawed
1 1/2 cups store-bought hummus (from two 8-ounce containers)
Squeeze the spinach to remove any excess water. In a food processor or blender, puree the spinach and hummus. Spoon into a dish and serve with the pita chips.
1 pound raw bulk pork breakfast sausage (16 links)
1/2 cup finely minced onion
2 teaspoons minced fresh thyme
1 teaspoon minced fresh sage
1/4 teaspoon crushed red pepper
1 (17.3 oz.) package frozen puff pastry, thawed
2 tablespoons plus 2 tsp. smooth Dijon mustardDirections
Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving. Makes 24 rolls.