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Ricotta Sausage Triangles

Ricotta Sausage Triangles
Savory pockets filled with cheese, sausage and seasonings...what's not to like? This recipe makes a lot so it's ideal for parties or potlucks. If you don't need the entire amount, they do freeze well.—Virginia Anthony, Jacksonville, Florida
144 ServingsPrep: 1 hour Cook: 15 min./batch

Ingredients

  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped ripe olives
  • 1 egg
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bulk Johnsonville® Ground Sausage
  • 1 medium onion, chopped
  • 96 sheets phyllo dough (14 inches x 9 inches)
  • Olive oil-flavored cooking spray

Directions

  • In a large bowl, combine the first 10 ingredients. In a large
  • skillet, cook sausage and onion over medium heat until meat is no
  • longer pink; drain. Stir into cheese mixture.
  • Place one sheet of phyllo dough on a work surface with a short end
  • facing you. (Keep remaining phyllo covered with plastic wrap and a
  • damp towel to prevent it from drying out.) Spray sheet with cooking
  • spray; repeat with one more sheet of phyllo, spraying the sheet with
  • cooking spray. Cut into three 14-in. x 3-in. strips.
© Taste of Home 2013

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Ricotta Sausage Triangles (continued)

Directions (continued)

  • Place a rounded teaspoonful of filling on lower corner of each strip.
  • Fold dough over filling, forming a triangle. Fold triangle up, then
  • fold triangle over, forming another triangle. Continue folding, like
  • a flag, until you come to the end of the strip.
  • Spritz end of dough with spray and press onto triangle to seal. Turn
  • triangle and spritz top with spray. Repeat with remaining phyllo and
  • filling.
  • Place triangles on baking sheets coated with cooking spray. Bake at
  • 375° for 15-20 minutes or until golden brown. Serve warm. Yield:
  • 12 dozen.
To Make Ahead: Unbaked triangles may be frozen on baking sheets; when frozen transfer to resealable plastic bags. Bake frozen triangles for 25-30 minutes or until golden brown.
Nutrition Facts: 1 triangle equals 42 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 64 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013