🛒 Ingredients (Simple & Bold)
1 lb ground sausage (regular, hot, or spicy—Jimmy Dean, Tennessee Pride, or your favorite)
2 cups shredded sharp cheddar cheese (pre-shredded is fine for convenience!)
1 (8 oz) bottle ranch dressing (original or spicy ranch for extra kick)
5 boxes (15-count each) frozen mini phyllo tart shells (like Athens brand—thawed per package instructions)
💡 Note: Phyllo shells are found in the freezer aisle—usually near puff pastry or frozen desserts.
👩🍳 Step-by-Step Instructions
1. Cook the Sausage
In a skillet over medium heat, cook sausage until fully browned and crumbled (5–7 minutes).
Drain excess fat (leave just a teaspoon for flavor). Let cool 5 minutes.
2. Make the Filling
In a large bowl, combine:
→ Cooked, cooled sausage
→ Shredded cheddar
→ Entire bottle of ranch dressing
Stir until well blended—it should be creamy, thick, and scoopable.
3. Fill the Shells
Place thawed phyllo shells on a baking sheet (no need to grease—they’re pre-baked!).
Using a small spoon or piping bag, fill each shell generously (they should be mounded slightly).
✨ Pro tip: Don’t overfill—ranch expands slightly when warm!
4. Bake to Perfection
Bake at 375°F (190°C) for 8–10 minutes, until:
→ Cheese is melted and slightly bubbly
→ Edges of shells are golden and crisp
⏳ No time to bake? Serve cold—they’re still delicious! But warming enhances flavor and texture.
5. Serve Immediately
Let cool 2–3 minutes (filling is hot!).
Arrange on a platter, and watch them vanish.
💡 Pro Tips for Next-Level Tarts
Boost flavor: Add ½ tsp garlic powder or smoked paprika to the filling.
Make it spicy: Use hot sausage + spicy ranch + a dash of cayenne.
Go gourmet: Top with chopped green onions, pickled jalapeños, or crispy bacon bits after baking.
Make ahead: Assemble tarts up to 6 hours ahead, refrigerate, then bake just before serving.
Freezer hack: Freeze filled (unbaked) tarts on a tray, then bag. Bake from frozen (+2–3 mins).
🥂 Perfect Pairings
Drinks: Ice-cold beer, hard cider, or sparkling water with lime
Dips: Extra ranch or marinara for dunking (yes, really!)
On a board: Nestle among olives, cherry tomatoes, and cured meats for a savory spread
❤️ Final Thought
These tarts prove that party food doesn’t need to be fussy to be fabulous.
With just four ingredients, you’re not just feeding people—you’re giving them a bite of comfort, spice, and cheesy joy that lingers long after the last shell is gone.
So go ahead. Make a double batch.
Because trust us—you’ll want extras. 😉