Sausage Cheese Tarts Recipes

SAUSAGE & CHEESE TARTS

Sausage & Cheese Tarts image

I make these tarts for dinner parties and people go crazy over them. You can also freeze these tarts (I put them back in the tart trays) and take them out whenever you need a quick and easy appetizer.

Provided by plainchicken

Categories Lunch/Snacks

Time 20m

Yield 60 tarts

Number Of Ingredients 5

Ingredients

1 lb sausage, cooked & crumbled
2 cups shredded cheddar cheese
8 ounces ranch dressing (liquid not the powder)
1/4 teaspoon red pepper
60 miniature phyllo cups (4 boxes of 15)

Steps:

Mix together sausage, cheese, ranch and red pepper.
Scoop into tart shells.
Bake@ 375 for 10-12 minutes.
These also freeze very well.

Nutrition Facts : Calories 57.7, Fat 5.4, SaturatedFat 1.8, Cholesterol 9.6, Sodium 133.7, Carbohydrate 0.5, Sugar 0.1, Protein 1.9

SAUSAGE 'N CHEESE BRUNCH TARTS

Sausage 'n Cheese Brunch Tarts image

I found this recipe in a Bisquick "No Time to Cook" Summer Recipe Book insert in a June 1981 issue of Bon Appetit. It's a very versatile recipe as you can substitute diced ham or crumbled bacon in place of the sausage. You can also use cheddar cheese in place of the shredded Swiss.These can be made ahead of time, refrigerated, and reheated in the microwave just before serving.

Provided by Leslie in Texas

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1/2 lb bulk sausage (mild or spicy)
1 1/4 cups Bisquick baking mix or 1 1/4 cups similar biscuit mix
1/4 cup butter or 1/4 cup margarine, softened
2 tablespoons boiling water
1/2 cup half-and-half
1 egg
2 tablespoons thinly sliced green onions (include some green)
1/4 teaspoon salt
1/2 cup shredded swiss cheese

Steps:

Heat oven to 375°F.
Generously grease 12 muffin cups, 2 1/2 x 1 1/4 inches.
Cook and stir sausage until brown; drain.
Mix baking mix and butter or margarine.
Add boiling water; stir vigorously until soft dough forms.
Press 1 level tablespoon dough on bottom and up side of each cup.
Divide sausage evenly among cups.
Beat half and half and egg; stir in onions and salt.
Spoon about 1 tablespoon into each cup; sprinkle cheese over tops.
Bake until edges are golden brown and centers are set, about 25 minutes.
Refrigerate any remaining tarts.

Nutrition Facts : Calories 167.8, Fat 12.1, SaturatedFat 5.5, Cholesterol 49.7, Sodium 349.9, Carbohydrate 8.7, Fiber 0.3, Sugar 1.6, Protein 5.9

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