1/2 cup butter, divided
3 tablespoons Dijon mustard
3 tablespoons minced onion
1 tablespoon white sugar
1/2 teaspoon dried basil
1 tablespoon fresh lemon juice
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon chopped to taste
Slice 1/2 cups cheese into cubes. Flatten cubes by rolling in mustard. Fit into the small of the unlined foil-wrapped baking tin, 1/2 inch thick.
Bake at 350 degrees F (175 degrees C) for about 25 minutes. Remove foil and bake an additional 15 minutes. Reduce heat to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a skillet over medium heat. Stir in mustard, onion and sugar. Gradually stir in basil, lemon juice, paprika and parsley. Cook, stirring, until potatoes are cooked.
Pour half of the sauce into baked pastry rectangle. Dot with remaining 1/4 cup cheese. Spread half of the bread spread over top of cheese. Repeat sandwich layer over cheese. Sprinkle with remaining bread spread. Roll crust into half sandwich shape. Repeat sandwich layer over cheese. Shape into a cylinder.
Bake in preheated 425 degree F (220 degrees C) oven for 20 minutes or until bubbly. Cool 10 minutes. Cool completely. Cut into squares.