Serving Size : 48 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BILLS20086-----
1 lb Hot sausage
1/4 c Green bell pepper -- chopped
1/4 c Onion -- coarsely chopped
1 c Spaghetti sauce
1/2 c Ricotta cheese
1/2 ts Dried oregano leaves
12 Frozen phyllo sheets -- thawed
- (18x14" sheets)
1/2 c Margarine or butter -- melted
Heat oven to 350°. In large skillet, over medium heat,
brown sausage, bell pepper and onions; drain. Add
remaining ingredients, except phyllo and margarine;
stir to combine. Unroll phyllo sheets; cover with
plastic wrap or towel. Place 1 sheet on work area;
brush with margarine. Layer 2 more sheets, brushing
each with margarine. With sharp knife, cut through
layers to make 12 rectangles. Place 1 tbls filling in
center of each rectangle. Bring corners up; gently
press together to seal and form bundle. Repeat with
remaining phyllo sheets and filling. Place on
ungreased cookie sheet. Bake 20-25 minutes or until
golden. Let stanf 5 minutes before serving.
NOTE: To make ahead, prepare, cover and refrigerate up
to 24 hours before baking; bake as directed.
