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Savory Sun-Dried Tomato Triangles
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Servings:
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about
scaling
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Cook Time: |
8 minutes |
Prep Time: |
45 minutes |
Cook Method: |
baked |
Cook Temp: |
425 degrees F |
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Note: To thaw phyllo dough, place overnight in the fridge.
1. Preheat oven to 425°F. Spray a baking sheet with vegetable cooking spray or line with parchment paper.
2. Empty sausage out of casings. In a nonstick skillet over medium-high heat, cook sausage, breaking it up into small pieces as it cooks. Transfer to a separate dish and set aside.
3. Gently place one sheet of phyllo dough on a clean work surface, brush with olive oil, and layer a second sheet on top. Continue layering phyllo dough until stack is five sheets thick. (Be sure to cover remaining sheets of dough, first with a sheet of
plastic wrap, then with a damp tea towel.)
4. Use a sharp knife to cut stack of phyllo sheets into 4 equal strips. Spread 1 tsp. bruschetta near end of each strip, leaving
empty a triangular corner to fold over filling. Top with some sausage, a few pieces of mozzarella, a small amount of chopped
artichoke hearts, and a pinch of basil.
5. Fold empty triangular space over filling and continue folding in a triangular shape down each strip. Trim any excess dough
from end with a knife. Place finished triangles on prepared baking sheet.
6. Repeat layering 5 sheets of phyllo dough, cutting into 4 strips, and filling, until you have made 16 triangles. Place triangles about 1 inch apart on prepared baking sheet and brush tops with additional olive oil.
7. Bake at 425°F for about 8 minutes, or until golden brown. Remove to a wire rack and cool for 5 minutes. Serve warm.
Notes:
Nature's Place is the recommended brand of sausage. 1 patty may be used in place of 2 links.
Recipe courtesy of Danielle Young via Hannaford fresh Magazine March/April 2009.
Nutrition Facts |
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Serving Size
(327g
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Servings Per Container
8
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| Amount Per Serving |
| Calories 484 |
Calories from Fat 244 |
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% Daily Value * |
| Total Fat 27.2g |
43% |
| Saturated Fat 3g |
16% |
| Trans Fat 0g |
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| Cholesterol 11mg |
4% |
| Sodium 1258mg |
52% |
| Total Carbohydrate 51g |
17% |
| Dietary Fiber 9g |
37% |
| Sugars 1g |
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| Protein 18g |
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| Vitamin A 2% |
Vitamin C 82% |
| Calcium 7% |
Iron 16% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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2 ea |
Italian sweet link sausage |
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20 ea |
Phyllo dough pastry, 1 sheet |
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1/4 cup |
Olive oil |
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1/2 cup |
Hannaford Inspirations Sun Dried Tomato Bruschetta |
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1/2 cup |
Fresh mozzarella cheese, cubed |
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14 cup |
Artichoke hearts, drained and chopped |
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1/4 cup |
Fresh basil, chopped |
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