Sausage and Cheese Tartlets

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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

  1. Preheat oven to 350 degrees F.
     
  2. Cook sausage in large skillet, stirring until it crumbles and is no longer pink; drain.
     
  3. 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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what is a phyllo tart shell? I've never seen that word before?

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!

green or black oilves, i am going to make this weekend....thanks

ripe olives are black olives

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