Tuesday, May 3, 2011

Sausage & Cheese Phyllo Packets

The sun is shining and it finally looks like Spring outside.  Here's a recipe that I made to use up the other half pound of hot Italian sausage from the other day.

1/2 pound hot Italian sausage, browned and excess fat drained off
16 sheets phyllo pastry sheets defrosted according to package directions
6 tbsp butter melted
1/2 cup Cranberry & chipotle cheese

1. Cook Italian sausage and let cool so you can handle without burning your fingers.  Cut sheets of phyllo dough in half and keep under a damp towel so they do not dry out.  Take 2 sheets of phyllo dough at a time and brush on melted butter, repeat until you have 4 sheets per packet.  Put 1-2 tbsp cooked sausage and an equal amount of cheese in the middle of the bottom edge of dough. 


Wrap up by folding up into a triangle corner and keep repeating until you are at the top of the sheet, all the sausage and cheese should be contained in the packet.

Place on a baking sheet lined with parchment paper and brush top with melted butter.  Continue until all of the sausage has been used up.

2. Bake until a light golden color.




Servings: 8
Cooking Time: 15 minutes

Oven Temperature: 325°F


I'm heading back outside now to enjoy the nice weather while it lasts.  Have a good evening ~