Categories: appetizers, southern

Ingredients

• 1 lb mild ground pork sausage
• 1 1/4 c (5 oz) shredded Monteray Jack cheese
• 1 1/4 c shredded cheddar cheese
• 1 8 oz bottle Ranch-style dressing
• 1 4 1/4 oz can chopped ripe olives, drained
• 1 t ground red pepper
• 5 (2.1 oz)) packages frozen mini phyllo shells

Directions

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain. Combine sausage, Monteray Jack cheese, cheddar cheese, Ranch dressing, olives, and red pepper in a large bowl.

2. Fill each phyllo shell with a heaping teaspoonful of sausage mixtre, and place on ungreased baking sheets. Bake at 350 degrees for 8 to 10 mintes or until cheese melts. Serve warm

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