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Sausage Cheese Cups

From the kitchen of Dianne Simpson

1 lb. mild sausage, browned and drained (use your favorite sausage—mild, hot, sage, etc. break it up in smaller bits as it cooks)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded mild cheddar cheese
1 cup bottled Ranch dressing
4 boxes mini phyllo shells

Mix all the above and spoon (teaspoon) generously into mini shells. Bake 15 to 20 minutes at 350 or 375. ENJOY!!!

Notes:
- Make ahead and freeze on a jelly roll pan (so they can’t slide off the pan!) Bake a few, bake them all, pop them in the oven frozen and allow a couple extra minutes to bake.
- Perfect for appetizers or a brunch.
 

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