mild Italian sausage, casing removed (about 5 oz/150 g)
8
slices Sensations by Compliments Genoa Salami, chopped
2
garlic cloves, minced
1 tsp
dried oregano
5 mL
1 1/4 cups
reduced sodium tomato sauce, divided
300 mL
1/4 cup
Parmesan cheese
60 mL
2 tbsp
breadcrumbs
30 mL
6
phyllo sheets
1/4 cup
olive oil
60 mL
Method
Step 1
Heat large skillet set over medium heat. Cook ground beef, sausage, salami, garlic and oregano 8 to 10 min. or until beef is browned and cooked through. Stir in 1/2 cup (125 mL) tomato sauce; cook 2 min. Remove from heat; cool completely. Stir in Parmesan cheese and breadcrumbs.
Step 2
Preheat oven to 375°F (190ºC). Lay 1 sheet phyllo on work surface with a long side closest to you; lightly brush with oil (keep remaining sheets covered with a damp towel). Top with 1 more sheet of phyllo, brushing lightly with oil. Cut across the length into 4 strips, each about 4-in. (10-cm) wide. Place two heaping tablespoons of meat mixture two inches from the bottom end of each strip. Fold over right bottom corner of phyllo to form a triangle, enclosing filling. Continue to fold up the phyllo strip in triangles, like folding up a flag. Continue with remaining strips of dough to form 3 more pies. Place filled phyllo triangles on parchment-lined baking sheet, covering with damp towel. Repeat process twice more with remaining phyllo and filling to make 8 more pies (total of 12 pies). Brush tops of pies with oil.
Step 3
Bake on lined baking sheet 15 to 18 min., or until pastry is golden brown. Cool 5 min. before serving with remaining tomato sauce.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More
