| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Sausage | 48 | Appetizers | |
INGREDIENTS
| 1 | lb | Hot sausage |
| 1/4 | c | Green bell pepper, chopped |
| 1/4 | c | Onion, coarsely chopped |
| 1 | c | Spaghetti sauce |
| 1/2 | c | Ricotta cheese |
| 1/2 | t | Dried oregano leaves |
| 12 | Frozen phyllo sheets, thawed | |
| 18×14" sheets | ||
| 1/2 | c | Margarine or butter, melted |
INSTRUCTIONS
Heat oven to 350~. In large skillet, over medium heat, brown sausage, bell pepper and onions; drain. Add remaining ingredients, except phyllo and margarine; stir to combine. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 sheet on work area; brush with margarine. Layer 2 more sheets, brushing each with margarine. With sharp knife, cut through layers to make 12 rectangles. Place 1 tbls filling in center of each rectangle. Bring corners up; gently press together to seal and form bundle. Repeat with remaining phyllo sheets and filling. Place on ungreased cookie sheet. Bake 20-25 minutes or until golden. Let stanf 5 minutes before serving. NOTE: To make ahead, prepare, cover and refrigerate up to 24 hours before baking; bake as directed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 8.7mg
Sodium: 111.6mg
Potassium: 24.6mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 1.9g