Sweet N' Sassy Sausage Pockets
Servings
Prep Time
Cook Time
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
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.
