Sausage and Cheese Tartlets
- MAKES
- 6 dozen
- PREP
- 15 Min
- COOK TIME
- 8 Min
These cheese tarts may be bite-sized, but they pack a spicy wallop, thanks to the sausage, olives, and dressing!
What You'll Need
- 1 pound mild ground pork sausage
- 1 1/4 cup (5 ounces) shredded Monterey Jack cheese
- 1 1/4 cup (5 ounces) shredded sharp Cheddar cheese
- 1 (8-ounce) bottle Ranch-style dressing
- 1 (4-1/2-ounce) can chopped ripe olives, drained
- 1 teaspoon ground red pepper
- 5 (2.1-ounce) packages frozen mini phyllo tart shells, thawed in refrigerator
What to Do
- Preheat oven to 350 degrees F.
- Cook sausage in large skillet, stirring until it crumbles and is no longer pink; drain.
- Combine sausage, cheeses, and next 3 ingredients in large bowl. Fill each shell with a heaping teaspoon of sausage mixture, and place on ungreased baking sheets. Bake 8 to 10 minutes or until cheeses melt. Serve warm.
Notes
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soloman
Nov 16, 2012
what is a phyllo tart shell? I've never seen that word before?
threemcomp
Nov 16, 2012
phyllo tart shells are in the frozen section- should be right beside the phyllo sheets and the puff pastry. They are great to use- you just get them out of the package and fill! Really easy to use! Good Luck!
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