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
mixture. If not serving right away,
cover with foil and refrigerate.
To serve, preheat oven to 425 deg 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 deg F. Arrange frozen triangles on un-greased jelly roll pan
and bake 20 minutes or until triangles are golden.
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