Mini Sausage Tarts
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George Yates – Dallas, Texas
1st Place – Speedy Dishes, 2013
1 lb. ground hot pork sausage, browned & drained
8-oz. pkg. shredded Mexican-blend cheese
3/4 c. Ranch salad dressing
2 T. black olives, chopped
4 (15-count) pkgs. frozen mini phyllo cups
Combine sausage, cheese, salad dressing and olives; blend well. Divide among phyllo cups; arrange on ungreased baking sheets. Bake at 350º for 10-12 minutes.
Makes 5 dozen.
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