Recipe: Make Ahead Sausage Triangles

Sausage Triangles

8 oz Pork sausage
1/2 lb Mushrooms, diced
1/4 lb Monterey Jack, shredded
1/2 c Butter, melted
1/3 16oz pkg frozen phyllo

In 10" skillet over medium-high heat, cook pork
sausage and mushrooms until meat is well
browned and mushrooms are tender, stirring
occasionally. With slotted spoon, remove sausage
mixture to paper towels
to drain. In large bowl, mix sausage mixture and
shredded cheese.
With knife, cut phyllo lengthwise into 2" wide
strips. Place strips on waxed paper; then cover
with slightly damp paper towel to prevent phyllo
from drying out.
Place 1 strip of phyllo on work surface; brush top
lightly with melted butter. Place about 1 teaspoon
sausage mixture at end of strip. Fold one corner of
strip diagonally over filling so that short edge meets
the long edge of the strip, forming a right angle.
Continue folding over at right angle. Continue
folding over at right angles until you reach the end
of the strip to form a triangular-shaped package.
Place package, seam-side down, in 15 1/2" X 10
1/2" jelly-roll pan; brush with butter. Repeat with
remaining phyllo strips and sausage mixture. If not
serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425oF. Bake triangles 15
minutes or until golden. Makes about 3 1/2 dozen
hors d'oeuvres. Each triangle: About 50 calories, 4
g fat, 5 mg cholesterol, 90 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER:
Place unbaked triangles in freezer container with
waxed paper between each layer; seal; label: and
freeze. About 35 minutes before serving, preheat
oven to 425oF. Arrange frozen triangles on
un-greased jelly-roll pan and bake 20 minutes or
until triangles are golden.