Spicy Sausage & Cheese Tartlets
By PineyCook
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Ingredients
- 1 pound mild ground pork sausage
- 1 1/4 cups (5 ounces) shredded Pepper Jack cheese
- 1 (8 ounce) bottle Ranch dressing (or use your homemade Hidden Valley Ranch dressing)
- 1 (4 1/4 ounce) can chopped ripe olives, drained
- 1 (4 1/4 ounce) can chopped green chilies, drained
- 1/2 cup to 3/4 cup chopped green onions
- 1 tsp. ground red pepper
- 5 (2.1-ounce) packages frozen mini phyllo shells
Details
Adapted from cuisinart.com
Preparation
Step 1
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain on a paper towel to pick up excess grease.
Combine sausage and next 7 ingredients in a large bowl.
Fill each shell with a heaping teaspoonful of sausage mixture, and place on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until cheese melts. Serve warm.
Buying Time Fill and freeze these unbaked tartlets in their original tray. The tray slips neatly into a large ziploc plastic bag. When you're ready to bake the frozen tartlets, transfer them to un-greased baking sheets and add 2-3 minutes to the original baking time.
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