Sausage and Cheese Triangles
- Ready In:
- 1hr 42mins
- Ingredients:
- 8
- Yields:
-
50-70 triangles
ingredients
- 20 phyllo pastry sheets, defrosted overnight in the refrigerator
- 1 lb bulk sausage
- 1⁄4 cup butter or 1/4 cup margarine
- 1 small onion, chopped finely
- 1 (8 ounce) package cream cheese
- 3⁄4 cup swiss cheese
- 3⁄4 cup cheddar cheese
- 3⁄4 cup butter or 3/4 cup margarine
directions
- Brown sausage in a large skillet.
- Break apart any large pieces, remove from skillet and drain thoroughly. Set aside. (I usually blot as much of the grease out as I can with paper towels).
- Melt 1/4 cup butter in skillet and sauté onion until translucent. Be sure to scrape up any brown bits left from the sausage.
- Remove from heat and stir in the cream cheese.
- Cool and add sausage and swiss and cheddar cheeses. Mix well.
- Place one sheet Phyllo on a large cutting board and lightly brush with melted butter.
- Place second sheet Phyllo over the butter.
- Cut into 5-7 strips.
- Place approximately 1 teaspoon of sausage & cheese mixture at the end of each strip.
- Roll into a triangle shape.
- Repeat with remaining dough and filling.
- Place on ungreased cookie sheet and keep covered with plastic wrap until all triangles are completed.
- If you are freezing, place in an airtight container with waxed paper separating each layer.
- (OPTIONAL) Brush tops lightly with butter before baking.
- Bake at 400* for 8-10 minutes (10-12 minutes if frozen) or until tops are lightly brown.
- Cool slightly before serving.
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