Sausage triangles
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Sausage triangles
  Sausage    Appetizers  
Last updated 6/12/2012 1:22:09 AM. Recipe ID 54665. Report a problem with this recipe.
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      Title: Sausage triangles
 Categories: Appetizers
      Yield: 42 Servings
 
      8 oz Pork sausage
    1/2 lb Mushrooms, diced
    1/4 lb Monterey Jack, shredded
    1/2 c  Butter, melted
    1/3    16oz pkg frozen phyllo
 
  In 10" skillet over medium-high heat, cook pork sausage and mushrooms
  until meat is well browned and mushrooms are tender, stirring
  occasionally. With slotted spoon, remove sausage mixture to paper
  towels to drain. In large bowl, mix sausage mixture and shredded
  cheese.
  
  With knife, cut phyllo lengthwise into 2" wide strips. Place strips on
  waxed paper; then cover with slightly damp paper towel to prevent
  phyllo from drying out.
  
  Place 1 strip of phyllo on work surface; brush top lightly with melted
  butter.  Place about 1 teaspoon sausage mixture at end of strip. Fold
  one corner of strip diagonally over filling so that short edge meets
  the long edge of the strip, forming a right angle. Continue folding
  over at right angle.  Continue folding over at right angles until you
  reach the end of the strip to form a triangular-shaped package. Place
  package, seam-side down, in 15 1/2" X 10 1/2" jelly-roll pan; brush
  with butter. Repeat with remaining phyllo strips and sausage mixture.
  If not serving right away, cover with foil and refrigerate.
  
  To serve, preheat oven to 425oF.  Bake triangles 15 minutes or until
  golden.  Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About
       50    calories, 4 g fat,
        5 mg cholesterol, 90 mg sodium.
  
  TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in
  freezer container with waxed paper between each layer; seal; label:
  and freeze. About 35 minutes before serving, preheat oven to 425oF.
  Arrange frozen triangles on un-greased jelly-roll pan and bake 20
  minutes or until triangles are golden.
  
  Good Housekeeping's HOLIDAY BEST '93 pg 120
 




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Recipe ID 54665 (Apr 03, 2005)

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