Yield: 1 servings
|\N \N||Pastry for double pie crust; 9 inches|
|1 pounds||Bulk hot pork sausage|
|6 \N||Green onion; chopped|
|½ cup||Canned mushrooms; chopped|
|¼ cup||Stuffed olives; thinly sliced|
|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.