Sausage And Mushroom Phyllo Twists Recipes

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SAUSAGE PHYLLO ROLLS



Sausage Phyllo Rolls image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 8 servings, (2 rolls per serving)

Number Of Ingredients 9

Nonstick cooking spray
1 tablespoon olive oil
1 (6-ounce) package cremini mushrooms, finely chopped
1 onion, finely chopped
1/2 teaspoon salt
1/2 pound hot Italian turkey sausage, casings removed and crumbled
2 ounces reduced-fat cream cheese (Neufchatel), at room temperature
1/2 cup reduced-fat shredded Cheddar
16 (9 by 14-inch) sheets phyllo dough

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
  • Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
  • Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
  • Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

SAUSAGE AND MUSHROOM TARTS



Sausage and Mushroom Tarts image

These tasty little things are always the first things to go at my dinner parties.

Provided by Donna Cuellar

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 30

Number Of Ingredients 6

2 (16 ounce) packages mini phyllo shells
1 tablespoon butter
8 ounces bulk pork sausage
1 pound mushrooms, diced
2 teaspoons minced garlic
1 (16 ounce) package shredded Italian cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
  • In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
  • Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 16.9 g, Cholesterol 16.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 0.3 g

SPINACH AND SAUSAGE PHYLLO BAKE



Spinach and Sausage Phyllo Bake image

Company coming? Three cheeses, spinach and sausage create a delicious egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h55m

Yield 8

Number Of Ingredients 10

1 lb bulk pork or Italian sausage
1/2 cup thinly sliced roasted red bell peppers (from a jar)
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 oz)
5 eggs, beaten
1 cup shredded Cheddar cheese (4 oz)
1 cup ricotta cheese
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
16 sheets frozen phyllo (filo) pastry (18x14 inch), thawed
1/2 cup butter, melted

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
  • In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
  • Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
  • Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
  • Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 530, Carbohydrate 32 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g

PHYLLO SAUSAGE CUPS



Phyllo Sausage Cups image

Provided by dfrank

Time 45m

Yield 30

Number Of Ingredients 4

1 pound hot sausage
16 ounces cream cheese, softened
1 bunch green onions, finely chopped
2 packages miniature phyllo cups

Steps:

  • Brown the sausage in a skillet, stirring until crumbly; drain well. Combine with the cream cheese and green onions in a bowl and mix well. Spoon into the phyllo cups and arrange on a baking sheet. Bake at 350 degrees F for 10 to 15 minutes or until heated through. Serve warm. An elegant alternative to sausage balls. You may prepare the cups in advance and store in the refrigerator until time to heat and serve.

PHYLLO MUSHROOM AND SAUSAGE BREAKFAST CASSEROLE



Phyllo Mushroom and Sausage Breakfast Casserole image

This is a really "show off" make ahead casserole. Don't be scared of fooling with the phyllo dough...it is easy to work with!

Provided by m0m7772

Categories     Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

20 frozen phyllo pastry sheets, thawed
3/4 cup melted butter
1 cup ricotta cheese
1 cup shredded monterey jack cheese (or cheddar)
1/2 lb bulk sausage
1 tablespoon butter or 1 tablespoon margarine
8 ounces sliced mushrooms
1 small onion, chopped
2 green onions, chopped (for color)
1 small red bell pepper, chopped
5 eggs
1 dash Tabasco sauce
salt & pepper

Steps:

  • Saute mushrooms, onions, green onions, and red pepper in 1 Tablespoon of butter or margarine. Cook until tender and set aside.
  • In the same frying pan, brown the sausage, breaking it up as it cooks. Drain fat and mix with the mushroom/onion/pepper mixture. Remove from heat.
  • In a separate bowl mix eggs and Monterey Jack cheese.
  • Stir up the riccota cheese to break it up.
  • Get a 12 x 9 pan and brush the bottom lightly with the melted butter.
  • Unwrap you Phyllo dough and cover it with a damp dish towel. Layer Phyllo to fit the pan, buttering each sheet for 5 sheets. Keep a damp dish towel over phyllo when not using it.
  • Spread 1/2 mushroom sausage mixture over.
  • Layer and butter 5 more sheets of Phyllo dough.
  • Spread all the egg end cheese mixture and the riccota cheese.
  • Layer and butter 5 more sheets of Phyllo.
  • Spread with the remaining mushroom sausage.
  • Layer and butter the remaining 5 sheets of phyllo.
  • Score top layer of phyllo in a diamond shape.
  • Bake at 350 F for 50 minutes or until golden brown.
  • This casserole can be made up to 1 day ahead!

Nutrition Facts : Calories 359, Fat 25.6, SaturatedFat 13.5, Cholesterol 153.8, Sodium 436.1, Carbohydrate 19.3, Fiber 1.1, Sugar 1.2, Protein 13.2

SAUSAGE AND MUSHROOM PHYLLO TWISTS



Sausage and Mushroom Phyllo Twists image

Categories     Mushroom     Pork     Bake     Cocktail Party     Sausage     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 13

1/2 pound pork sausage meat, crumbled
1 small onion minced
1 garlic clove, minced
1 tablespoon unsalted butter
1/2 pound mushrooms, chopped fine
1/2 teaspoon ground cumin
a pinch of allspice
1/2 teaspoon dried mint, crumbled
1/4 cup minced fresh parsley leaves
2 ounces cream cheese, softened
four 16-by 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened dish towel
1/4 cup clarified butter
2 tablespoons fine fresh bread crumbs

Steps:

  • In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any large pieces, until it is cooked through and browned, transfer it to a fine sieve, and let it drain. In the skillet cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened, add the mushrooms, and cook the mixture over moderate heat, stirring occasionally, until all the liquid the mushrooms give off is evaporated. Add the cumin, the allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl and stir in the parsley, the cream cheese, and salt and pepper to taste.
  • Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a wok surface, brush it lightly with some of the clarified butter, and sprinkle it with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush it lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to for 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the hors d'oeuvres in jelly-roll pans in a preheated 400°F. oven for 10 to 12 minutes, or until the phyllo is golden brown.

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