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.
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 ~