Ingredients

Yield: 42 triangles

1/2 pound pork sausage
1/4 pound fresh mushrooms, diced
1 cup Monterey Jack cheese, shredded
8 phyllo leaves
1/2 cup margarine, melted

Directions

Brown sausage and add mushrooms. Saute until mushrooms are tender, stirring occasionally. With slotted spoon, remove mixture from pan and allow to drain on paper towels. Place in bowl and stir in cheese. Cut thawed phyllo into 2-inch-wide strips and cover to keep from drying out. Brush each strip with melted margarine and place about 1 teaspoon of meat mixture at end of each strip. Fold one corner diagonally over filling to form right angle and continue folding at right angles until you reach the end of the strip (like folding a flag). Place seam side down in jelly roll pan, brush with remaining margarine. If not baking right away, cover and refrigerate. Bake at 425 degrees for 15 minutes, or until golden. Can be frozen unbaked, taking out of freezer 35 minutes prior to baking and bake for 20 minutes.

Each serving contains 53 calories, 5 g fat, 1 g carb, 119 mg sodium, 7 mg cholesterol.