Sweet N' Sassy Sausage Pockets
Sweet N' Sassy Sausage Pockets
Ingredients
- 3 links
-
1/2
cup
onion, diced
-
1/4
cup
bell pepper, diced
-
1
cup
cooked rice
-
1
roll
phyllo dough
-
2
tablespoons
sesame oil
-
2
cloves
garlic, minced
-
2
teaspoons
sesame oil
-
2
cloves
garlic, minced
-
1/2
teaspoon
ginger
-
2
tablespoons
soy sauce
-
2
tablespoons
pineapple preserves
-
15
ounces
can mixed vegetables, drained
-
1/2
cup
butter, melted
-
1
teaspoon
red pepper flakes
REVIEWS
Directions
-
Sauté chopped sausage links, onion, pepper and garlic over medium heat until tender.
-
Add ginger, soy sauce, pineapple preserves, red pepper flakes and can of vegetables.
-
Add rice and remove from heat.
-
Unroll phyllo and remove single sheet.
-
Place sheet on smooth surface (counter top or parchment paper) and brush ½ of sheet with butter.
-
Fold sheet and brush top with butter. Remove another sheet of phyllo and brush ½ with butter.
-
Fold sheet and place it on top of 1st sheet, crisscrossing sheets.
-
Brush top of this sheet with butter.
-
Repeat with additional sheet and place it on top of second sheet, pivoting slightly.
-
Gently press phyllo into 12 count muffin pan and fill cup with sausage mixture.
-
Fold outer edges of phyllo over mixture, brushing with butter as you layer.
-
Top phyllo cup with butter.
-
Repeat with remaining pockets.
-
Bake pockets 25 minutes at 350 degrees or until tops are golden brown.