| 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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