8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 16 oz pkg. frozen phyllo
In 10" skillet over medium-high heat, cook pork sausage
and mushrooms until
meat is well browned and mushrooms are tender, stirring occasionally.
With slotted spoon, remove sausage mixture to paper towels
to drain. In large bowl, mix sausage mixture and shredded cheese.
With knife, cut phyllo lengthwise into 2" wide strips. Place strips
on waxed paper; then cover with slightly damp paper towel to prevent phyllo
from drying out.
Place 1 strip of phyllo on work surface; brush top lightly with
melted butter. Place about 1 teaspoon sausage mixture at end of strip.
Fold one corner of strip diagonally over filling so that short edge meets
the long edge of the strip, forming a right angle. Continue
folding over at right angle. Continue folding over at right
angles until you reach
the end of the strip to form a triangular-shaped package.
Place package, seam side down, in 15 1/2" X 10 1/2" jelly roll
pan; brush with butter. Repeat with remaining phyllo strips and sausage
If not serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425 F. Bake triangles 15 minutes
or until golden. Makes about 3 1/2 dozen hors d'oeuvres. Each
triangle: About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles
in freezer container with waxed paper between each layer; seal; label:
and freeze. About 35 minutes before serving, preheat oven to 425 F. Arrange
frozen triangles on un-greased jelly roll pan and bake 20 minutes or until
triangles are golden.
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