Festive sausage cups

Yield: 1 servings

Measure Ingredient
\N \N Pastry for double pie crust; 9 inches
1 pounds Bulk hot pork sausage
6 \N Green onion; chopped
1 tablespoon Butter
½ cup Canned mushrooms; chopped
¼ cup Stuffed olives; thinly sliced
¾ teaspoon Salt
¼ teaspoon Pepper
¼ cup All-purpose flour
2 cups Whipping cream
1 cup Swiss cheese; shredded
\N \N Chopped stuffed olives

On a lightly floured surface roll pastry to ⅛ inch thickness. Cut with a 2½ inch round cookie cutter. Press onto the boottom and up the sides of greased mini muffin cups. Bake at 400 degrees for 6-8 minutes or until lightly browned. Remove from pans and cool on wire racks. In a skillet, brown sausage; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper.

Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350 degrees for 10 minutes or until cheese is melted. Garnish with chopped olives. Serve hot. Yield: 4 dozen Recipe by: Gail Watkins-Taste of Home-Oct/Nov 1997 Converted by MM_Buster v2.0l.

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