SAUSAGE PHYLLO ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 servings, (2 rolls per serving)
Number Of Ingredients 9
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
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
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
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
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
Provided by dfrank
Time 45m
Yield 30
Number Of Ingredients 4
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
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
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
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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