*  Exported from  MasterCook  *
 
                           Sausage Bread Tartlets
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           ground pepperoni sausage
      3/4  cup           shredded mozzarella cheese
    1                    egg -- beaten
      1/4  cup           minced onion
      1/4  cup           minced green bell pepper
   30                    Bread Tartlet Shells -- recipe below
      1/4  cup           diced pimiento -- optional
                         ---Bread Tartlet Shells---
   15      slices        white bread
      1/2  cup           butter
 
 Special equipment: 2-inch round tartlet molds.
 
 Make bread tartlet shells: Cut 15 slices of white bread in half.  Press each
 half into a 2-inch round tartlet mold and trim off the excess by pressing
 the bread against the edge of the mold with your fingers.  Melt 1/2 cup
 butter and brush generously on molded bread.  Bake 10 minutes at 400° F.
 Cool, then unmold.
 
 Prepare filling by mixing the ground sausage and mozzarella.  Add the egg,
 onion and green pepper, mixing thoroughly.
 
 Fill each tartlet shell to the brim with the sausage-cheese mixture.  Bake
 at 400° F for 10 to 15 minutes, or until the cheese is melted.  Serve hot,
 garnished with a tiny pimiento square if you wish.
 
 Do-Ahead Note:  Prepare, fill and bake the tartlets several days in advance.
 Freeze in a moisture-proof container.  At party time, reheat the frozen
 tartlets in a 400° oven for 10 to 15 minutes, or until the cheese has
 melted.  Serve hot.  Makes 30.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
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