In a large, heavy-bottomed saucepan, saute apple, onion, sage, thyme & allspice in olive oil for 5 minutes. Apples & onions should be soft but not browned. Remove from heat & set aside to cool for 5 minutes.
In a large bowl, combine cooled apple mixture with ground turkey, salt & pepper. Using your hands, gently mix until everything is evenly combined, making sure not to overwork the mixture.
Unroll the puff pastry sheet onto a lightly floured work surface, cut crosswise to make three long, strips ((about 10 x 3.5″ each) Brush a line of mustard down the middle of each strip. Divide filling into 3 equal portions. Roll into sausage shapes & place down the middle of each pastry rectangle. Brush edges firmly to seal.
Preheat oven to 400 F. Arrange the rolls, seam side down, on prepared baking sheet. Brush with remaining beaten egg, & sprinkle with poppy seeds. Cover with plastic wrap & place in the freezer to firm up, about 15 minutes.
Using a very sharp knife, cut each roll into 8 bite-sized pieces & arrange 1″ apart on baking sheet. Bake for 25-30 minutes, or until golden brown & sausage is cooked through.
Stuffed Potato Skins
Microwave potatoes, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4″ shell ( pulp can be used elsewhere).
Combine oil & hot pepper sauce; brush over potato shells. Cut each potato shell in half lengthwise again. Place on baking sheets coated with baking spray. Sprinkle with the tomato, bacon, onion & cheese. Bake at 450 F. for 12-14 minutes or until heated through & cheese is melted. Serve with sour cream.