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Sausage and Cheese Tartlets

(1 Votes)
6 dozen
15 Min
8 Min
23 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 cups (5 ounces) shredded Monterey Jack cheese
  • 1 1/4 cups (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.


Ratings & Comments

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I have not made this yet so I cannot rate it.

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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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