Sausage Cheese Tarts Recipes

SAUSAGE & CHEESE TARTS

Steps:

• Mix together sausage, cheese, ranch and red pepper.
• Scoop into tart shells.
• Bake@ 375 for 10-12 minutes.
• These also freeze very well.

SAUSAGE 'N CHEESE BRUNCH TARTS

Steps:

• Heat oven to 375°F.
• Generously grease 12 muffin cups, 2 1/2 x 1 1/4 inches.
• Cook and stir sausage until brown; drain.
• Mix baking mix and butter or margarine.
• Add boiling water; stir vigorously until soft dough forms.
• Press 1 level tablespoon dough on bottom and up side of each cup.
• Divide sausage evenly among cups.
• Beat half and half and egg; stir in onions and salt.
• Spoon about 1 tablespoon into each cup; sprinkle cheese over tops.
• Bake until edges are golden brown and centers are set, about 25 minutes.
• Refrigerate any remaining tarts.

JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS

Steps:

• Preheat oven to 350 degree F.
• Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
• Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
• Bake 40 minutes or until crust is browned.

BACON-SAUSAGE QUICHE TARTS

Steps:

• Preheat oven to 375°. Split each biscuit into 2 layers; press each layer into an ungreased miniature muffin cup., In a large skillet, cook sausage, onion, mushrooms and pepper over medium heat until meat is no longer pink and the vegetables are tender; drain., In a large bowl, beat cream cheese and cream until smooth. Beat in eggs. Fold in 3/4 cup cheddar cheese and the sausage mixture. Spoon 1 tablespoon into each cup. Sprinkle with bacon and remaining cheese. Bake 10-15 minutes or until golden brown. Serve warm.

SAUSAGE, SALAMI, AND MOZZARELLA TART

Steps:

• Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
• Meanwhile, sauté sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.
• Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.