YankeeGal57
Assistant Cook
- Joined
- Sep 8, 2004
- Messages
- 35
* Exported from MasterCook *
Phyllo Sausage and Cheese Triangles
Recipe By : Tribune-Chronicle - Jan. 24, 2001
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bulk hot Italian or pork sausage
1/4 cup finely chopped onion
1/2 cup ricotta cheese
1/2 cup shredded Mozzarella cheese
1/2 teaspoon dried oregano -- crushed
12 sheets frozen phyllo dough (14x18-inches) -- thawed
1/2 cup melted margarine or butter
1 cup meatless spaghetti sauce -- optional
To make filling: Cook sausage and onion in skillet until meat is no longer pink; drain and pat dry. Combine sausage-onion mixture with cheeses and oregano. Set aside.
Lightly brush a sheet of phyllo with melted margarine or butter. Place a second sheet on top. Brush again with margarine. (Note: Cover remaining phyllo dough with plastic wrap to prevent drying.) Cut the 2 layers of phyllo into 6 equal strips 14-inches long. Spoon rounded teaspoon of filling 1-inch from end of each strip.
Fold a corner of strip over the filling, even with the other side. Continue triangular folding to end of strip. Repeat the process with remaining strips, and then with remaining sheets of phyllo. Place triangles on baking sheet, brush with margarine. Bake 15 minutes or until golden brown. Serve with spaghetti sauce for dipping, if desired.
Makes 36 triangles
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Phyllo Sausage and Cheese Triangles
Recipe By : Tribune-Chronicle - Jan. 24, 2001
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bulk hot Italian or pork sausage
1/4 cup finely chopped onion
1/2 cup ricotta cheese
1/2 cup shredded Mozzarella cheese
1/2 teaspoon dried oregano -- crushed
12 sheets frozen phyllo dough (14x18-inches) -- thawed
1/2 cup melted margarine or butter
1 cup meatless spaghetti sauce -- optional
To make filling: Cook sausage and onion in skillet until meat is no longer pink; drain and pat dry. Combine sausage-onion mixture with cheeses and oregano. Set aside.
Lightly brush a sheet of phyllo with melted margarine or butter. Place a second sheet on top. Brush again with margarine. (Note: Cover remaining phyllo dough with plastic wrap to prevent drying.) Cut the 2 layers of phyllo into 6 equal strips 14-inches long. Spoon rounded teaspoon of filling 1-inch from end of each strip.
Fold a corner of strip over the filling, even with the other side. Continue triangular folding to end of strip. Repeat the process with remaining strips, and then with remaining sheets of phyllo. Place triangles on baking sheet, brush with margarine. Bake 15 minutes or until golden brown. Serve with spaghetti sauce for dipping, if desired.
Makes 36 triangles
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