Ingredients
| 1 | pastry for double pie crust | | 1 lb. | bulk hot pork sausage | | 6 | green onions, chopped | | 1 tbsp. | butter | | 1/2 cup | canned mushrooms, chopped | | 1/4 cup | stuffed olives, thinly sliced | | 3/4 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 cup | all-purpose flour | | 2 cups | whipping cream | | 1 cup | Swiss cheese, shredded | | Chopped, stuffed olives |
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Instructions
On a lightly floured surface roll pastry to 1/8-inch thickness. Cut with a 2-1/2-inch round cookie cutter. Press onto the boottom and up the sides of greased mini muffin cups. Bake at 400°F for 6-8 minutes or until lightly browned.
Remove from pans and cool on wire racks. In a skillet, brown sausage; drain well and set aside. In the same skillet, sauté onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly.
Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350°F for 10 minutes or until cheese is melted. Garnish with chopped olives. Serve hot.
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