Phyllo Sausage Cups Food

SPICY SAUSAGE RANCH PHYLLO CUPS

Steps:

• Cook and crumble the breakfast sausage. Let cool.
• Preheat oven to 350 degrees.
• Stir together the sausage, Ranch dressing and cheese in a medium bowl. Fill the phyllo cups.
• Place filled phyllo cups on a baking sheet. Bake for 12 to 15 minutes.

SAUSAGE PHYLLO ROLLS

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

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.

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 FETA PHYLLO TRIANGLES

Steps:

• In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
• On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.