Mini Cheesy Sausage Cups Food

3-INGREDIENT CHEESY SAUSAGE BISCUIT CUPS

Steps:

• Heat oven to 350°F. Generously spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix cheese and sausage. Separate dough into 8 biscuits; cut each into 6 pieces; add to bowl, and gently stir with cheese and sausage.
• Divide mixture by placing 3 pieces of biscuit in each muffin cup. Divide any cheese and sausage mixture left in bowl among muffin cups; top with remaining pieces of biscuit.
• Bake 22 to 24 minutes or until golden brown and biscuits are cooked through. Cool in pan 2 minutes. Run knife or metal spatula around edges of cups; remove.

MINI CHEESY SAUSAGE CUPS

Steps:

• Preheat the oven to 350°. Line a baking sheet with aluminum foil. Set out the frozen phyllo cups to thaw a bit while you're making the filling.
• Remove the casings from the sausage. Place a medium skillet over medium heat and brown the sausage, breaking it up into small bits.
• Add the cream cheese to the browned sausage and stir until the cream cheese is melted and combined into the sausage.
• Add the garlic salt, pepper, and shredded cheese and stir until combined and melted. Add the Rotel and stir to until thickened and hot, about 1 minute. Remove from heat.
• Place the phyllo cups on the cookie sheet. Spoon about 1 heaping teaspoon of the mixture into each cup. Bake for 9-10 minutes. Serve warm.

SAUSAGE WONTON CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.

EASY SAUSAGE PHYLLO CUPS

Steps:

• Preheat oven to 350° F. Line a baking sheet with 45 phyllo cups. Set aside.
• In a large skillet over medium heat, brown and crumble the breakfast sausage until no pink remains.
• Reduce heat to low and add in cubed cream cheese, stirring until cream cheese is fully melted.
• Drain excess liquid from Ro-Tel and add in to the creamy sausage mix, stirring to mix well.
• Use a small spoon to fill each phyllo cup with about a tablespoon of the sausage filling.
• Bake for 12-15 minutes or until lightly golden and bubbling hot.
• Serve warm (also delicious room temperature). Store any extras in the refrigerator, covered, and reheat before serving.

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

PHYLLO (FILO, FILLO) SAUSAGE CUPS

Steps:

• Mix all ingredients together and spoon into Phyllo cups.
• Bake in preheated 350 degree oven for 10-15 minutes.
• Serve promptly as cups tend to lose crispness as they sit.

SAUSAGE AND CREAM CHEESE BISCUIT BITES

Steps:

• Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
• Cook sausage in a large skillet over medium-high heat until no longer pink. Drain fat.
• Stir together cooked sausage, cream cheese, Worcestershire sauce and shredded cheddar cheese.
• Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups.
• Bake for 12 to 15 minutes, until biscuits are golden brown.

SAUSAGE WONTON STARS

Steps:

• Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.