Festive Sausage Cups

1 lb. hot sausage roll
2 tbl. margarine
10 green onions with tops, chopped
1 small can mushrooms, drained and chopped
1 small jar pimento stuffed green olives, drained and chopped
1/2 tsp. salt
1/4 tsp. black pepper
4 tbs. flour
2 cups whipping cream (may use half and half, but not milk)
4 boxes Athen’s fillo cups (found in frozen foods)
Kraft Parmesan cheese shreds

Crumble and cook sausage in large skillet over medium heat until browned. Pour off drippings and drain sausage on paper towels. In same skillet melt 2 tbs. margarine and saute green onions until soft about 3 min. Add mushrooms, olives, salt and pepper. Cook 3 min. more. Sprinkle flour over all and mix in well. Pour in cream and stir well. Add sausage and simmer until mixture thickens. Using a teaspoon, fill each fillo cup and then sprinkle with parmesan shreds. Place cups on cookie sheet and Bake for 10 min. at 400 degrees. Makes 60 appetizers.

Tips:

Use a food processor to chop onions, mushrooms and olives. No need to wash bowl after chopping onions, just add mushrooms and olives and chop after removing onions.

If you leave the fillo cups in the trays, they are easier to fill. You can make these ahead of time, put the trays in a plastic zip lock bag and freeze for later use. Remove appetizers from trays and place on cookie sheet. If baking from frozen state, add another 7-10 min. to baking time.