1 pkg. (10 oz.) Sea Cuisine® Lemon Pepper Tilapia fillets
1 pkg. (17.3 oz.) puff pastry sheets, thawed as package directs
1 cup marinated artichoke hearts, well-drained and chopped
1 1/2 cups shredded Italian 4-cheese blend
1 pkg. (8 oz.) mascarpone cheese
2 tbsp. honey mustard
1 tbsp. fresh lemon zest
24 small basil leaves
2 tbsp. chopped chives
Cook Lemon Pepper Tilapia fillets in microwave as directed on package. Set aside 15 minutes. Chop into 1/4-inch pieces.
Heat oven to 400°F. Line 2 baking sheets with parchment paper. Beat egg and 1 tablespoon water in a small bowl; set aside.
Unfold pastry sheets on lightly floured surface. Scatter chopped Lemon Pepper Tilapia, artichokes and cheese evenly on top, leaving 3/4-inch border on 2 parallel sides.
Brush pastry borders with beaten egg. Roll up jellyroll-fashion, starting with a bordered side. Place seam-side down and freeze 30 minutes. Slice each roll into 12 rounds. Place cut-side down on prepared baking sheets and brush lightly with egg.
Bake 18-22 minutes or until golden brown. Transfer sheets to wire racks to cool 10 minutes.
Stir together mascarpone, honey mustard and lemon zest. Dollop pastry rounds with mascarpone mixture. Garnish with basil leaves and chives. Serve slightly warm or at room temperature.
Makes 24 appetizers