Sausage Puff Pastries

Another week of football action meant that it was time to try some new game time snacks! I’d always wanted to try to make sausage wontons but when I went to the grocery store, there was not a wonton wrapper to be found. So I figured phyllo pastry cups would make a good substitute (plus make things a bit easier to put together).

Serve some crudités with a hummus dip on the side, and enjoy the game (or the party, or the afternoon – these are really good!)

2 boxes frozen phyllo mini-shells
1 pound spicy bulk Italian sausage
1 small green or red pepper, diced
1 small onion, diced
2 cups shredded Monterey Jack cheese
1 cup ranch dressing

Preheat the over to 350 degrees. Cook the sausage (I added the pepper and onion right in there too) until no pink remains. Fold in 1 1/2 cups of the cheese and the ranch dressing, stirring until the cheese is melted.

Spoon the meat mixture into the cups, sprinkle with the remaining 1/2 cup of cheese. Bake for 15-20 minutes until the cheese is melted and the filling is bubbly.

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