Italian Sausage Pillow Bomb
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
The Social Chefs viewers choice. That’s right…The Social Chefs food friends not only assisted me on ingredients but they even helped to create the name, Italian Sausage Pillow Bomb. This delicious dish has a sweet Italian sausage, peas, toasted fennel seed, shallots, garlic, heavy cream, parmigiano reggiano, red pepper flakes, salt and pepper all stuffed in a phyllo dough and baked to a golden crisp. Makes a great appetizer for an elegant dinner or my choice, weekend football food. They freeze well too for easy treats.
Thank you to all my food friends who assisted in creating this Italian Sausage Pillow Bomb. Bombs away!!!
Ingredients
- Phyllo Dough
- 1lb Sweet Italian Sausage casing removed
- 1/4 cup minced shallots
- 4 cloves garlic minced
- 1 tablespoon fennel seed
- 1/2 cup frozen peas
- 1 cup heavy cream
- 1/4 cup grated parmigiano reggiano
- 1/2 to 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- Salt & pepper
- 1 stick melted butter
Instructions
- 1. Take phyllo dough from freezer and rest on counter until thawed
- 2. Remove about 8 full sheets phyllo dough placing between large dish clothes slightly damp until ready to use
- 3. Using a large skillet over medium high heat add 1 tablespoon fennel seed stirring often until slightly toasted transfer to a pestle and mash into small pieces
- 4. Using same large skillet over medium heat add olive oil, shallots and a pinch of salt sautéing for 6-minutes
- 5. Add garlic saute for 1-min
- 6. Add sausage to skillet, pinch of salt, pinch of red pepper flakes, fennel using a wooden spoon to break up into small pieces
- 7. Preheat oven to 350 degrees
- 8. Add heavy cream until starts to bubble constantly stirring reducing to a simmer
- 9. Add cheese and fold until combined and cheese is absorbed adding peas remove from heat and stir to combine
- 10. Using two sheets of phyllo dough cut into 4x4 squares
- 11. Add 1 heaping teaspoon of sausage mixture in center fold over from one corner to another and gently crease.
- 12. Place on greased cookie sheet then using a pastry brush lightly coat each Italian Sausage Pillow Bomb
- 13. Bake for 20-25 minutes or until golden brown
Instructions
- 1. Take phyllo dough from freezer and rest on counter until thawed
- 2. Remove about 8 full sheets phyllo dough placing between large dish clothes slightly damp until ready to use
- 3. Using a large skillet over medium high heat add 1 tablespoon fennel seed stirring often until slightly toasted transfer to a pestle and mash into small pieces
- 4. Using same large skillet over medium heat add olive oil, shallots and a pinch of salt sautéing for 6-minutes
- 5. Add garlic saute for 1-min
- 6. Add sausage to skillet, pinch of salt, pinch of red pepper flakes, fennel using a wooden spoon to break up into small pieces
- 7. Preheat oven to 350 degrees
- 8. Add heavy cream until starts to bubble constantly stirring reducing to a simmer
- 9. Add cheese and fold until combined and cheese is absorbed adding peas remove from heat and stir to combine
- 10. Using two sheets of phyllo dough cut into 4x4 squares
- 11. Add 1 heaping teaspoon of sausage mixture in center fold over from one corner to another and gently crease.
- 12. Place on greased cookie sheet then using a pastry brush lightly coat each Italian Sausage Pillow Bomb
- 13. Bake for 20-25 minutes or until golden brown
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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