Recipe by PianoCook
From the Better Homes and Gardens Cookbook. These are yummy! They disappear in no time at any party. They do take a little time and technique to prepare though!
- 8 ounces bulk hot Italian sausage
- 1⁄4 cup onion, finely chopped
- 1⁄2 cup ricotta cheese
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄2 teaspoon dried oregano, crushed
- 12 sheets frozen phyllo dough, thawed
- 1⁄2 cup butter, melted
- 1 cup meatless spaghetti sauce, heated (optional)
Directions See How It's Made
- For filling, cook sausage and onion until sausage is brown. Drain fat; pat dry with paper towels. Combine sausage mixture, ricotta cheese, mozzarella cheese and oregano; set aside.
- Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo dough on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed.).
- Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip.
- To fold each strip into a triangular bundle, first bring to a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter and filling.
- Place triangles on baking sheet; brush with butter. Bake in a 375 degree oven 15 minutes or until brown. If desired, serve with spaghetti sauce.