Won ton wrappers form the crust for these tasty mini sausage tarts.

Mini Sausage Tarts

1 pound fresh bulk sausage
1 cup chopped sweet onions
8 ounces button mushrooms, cleaned and chopped
1 1/2 cups fresh bread crumbs
1/3 cup roasted red peppers, drained
4 ounces crumbled plain Feta cheese
2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray
1 (12-ounce) package won ton wrappers

1. In a large skillet, over medium heat, cook sausage until brown, breaking the meat into small pieces. Remove from pan with a slotted pan and drain sausage pieces well on paper towels.
2. Reserve 1 tablespoon pan drippings, discard remaining pan drippings. Sauté onions in the reserved 1 tablespoon pan drippings until soft. Add mushrooms and continue to cook and stir until all liquid evaporates.
3. Remove to a bowl and allow to cool for about 5 minutes.
4. Stir in sausage, bread crumbs, red peppers, Feta cheese, thyme, salt and pepper. Mix gently, but well.
5. Lightly spray miniature muffin pans with vegetable cooking spray. Press won ton wrappers into each well. Flute edges.
6. Bake in a preheated 375°F (190°C) oven for 5 minutes.
7. Remove from oven and fill each shell with sausage mixture.
8. Continue to bake in 375°F (190°C) oven for 7 to 9 minutes or until they are browned.

Makes 40 to 48 servings.

Recipe provided courtesy National Hot Dog And Sausage Council.