Jalapeño-Cheese Sausage Cups

By CathyD

Provided by Judy Thomas, 6/4/14

Ingredients

• 1 lb hot ground pork sausage
• 1/2 cup Ranch dressing (bottle)
• 2 (2.1 oz) packages frozen mini-phyllo party shells, thawed
• 1/2 cup pickled jalapeño slices, drained
• 1/2 cup shredded sharp cheddar cheese

Preparation

Step 1

Brown sausage in a large skillet over medium-high heat, stirring to crumble, drain. Return sausage to skillet, stir in ranch dressing. Spoon sausage mixture evenly into phyllo shells. Place shells on a baking sheet. Top sausage cups evenly with pepper slices, sprinkle with cheese.
Bake at 350 degrees for 8 to 10 minutes or until pastry shells are browned.

Yield: 30 appetizers

(Line baking sheet with parchment paper or tinfoil for easier clean up)