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.