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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb hot or sweet bulk sausage, casing removed and crumbled
1/4 cup chopped green bell pepper
1/2 cup coarsely chopped onion
1 1/2 cups prepared spaghetti sauce
6 oz ricotta cheese
1/2 tsp dried oregano
phyllo dough, thawed according to pkg directions
1/2 cup butter, melted
Preheat oven to 350. Crumble and cook sausage in a skillet until browned, stirring occasionally. Drain; set aside.
Heat oil in same skillet until hot. Add next 4 ingredients and stir until vegetables are soft. Return sausage to skillet and add remaining next 3 ingredients, stirring to combine. Set aside.
Cut phyllo sheets into 4 equal parts Place 1 phyllo sheet on work surface. Cover remaining sheets with a damp down to keep from drying out. Brush entire sheet with melted butter.
Repeat layers 4 times. Place about 1 tbsp sausage mixture in the middle of the layered sheets. Picking up each corner, fold to the middle, wrapping the filling with the phyllo sheets and twisting close. Cut off any excess pastry, leaving about 1 inch on top.
Repeat this process until filling is completely used. Place bundles on cookie sheet and bake for 20-25 minutes or until golden brown. Let stand 5 minutes before serving. NOTE: To make ahead, prepare filling and refrigerate up to 24 hours.
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PHYLLO SAUSAGE BUNDLES
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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb hot or sweet bulk sausage, casing removed and crumbled
1/4 cup chopped green bell pepper
1/2 cup coarsely chopped onion
1 1/2 cups prepared spaghetti sauce
6 oz ricotta cheese
1/2 tsp dried oregano
phyllo dough, thawed according to pkg directions
1/2 cup butter, melted
Preheat oven to 350. Crumble and cook sausage in a skillet until browned, stirring occasionally. Drain; set aside.
Heat oil in same skillet until hot. Add next 4 ingredients and stir until vegetables are soft. Return sausage to skillet and add remaining next 3 ingredients, stirring to combine. Set aside.
Cut phyllo sheets into 4 equal parts Place 1 phyllo sheet on work surface. Cover remaining sheets with a damp down to keep from drying out. Brush entire sheet with melted butter.
Repeat layers 4 times. Place about 1 tbsp sausage mixture in the middle of the layered sheets. Picking up each corner, fold to the middle, wrapping the filling with the phyllo sheets and twisting close. Cut off any excess pastry, leaving about 1 inch on top.
Repeat this process until filling is completely used. Place bundles on cookie sheet and bake for 20-25 minutes or until golden brown. Let stand 5 minutes before serving. NOTE: To make ahead, prepare filling and refrigerate up to 24 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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