| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sausage, Appetizers | 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 | ts | Dried oregano leaves |
| 12 | Frozen phyllo sheets; thawed (18×14" sheets) | |
| 1/2 | c | Margarine or butter; melted |
INSTRUCTIONS
BILLS20086 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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