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Sausage & Cheese Phyllo Bites

Phyllo Dough roll ups with sausage, cheese, pepper and onion, then baked until crispy golden brown. Dip in a creamy homemade ranch for a delicious, quick and unique appetizer that everyone will devour.

Phyllo dough seems to get a bad rap, but really, once you try once or twice with this stuff, and keep it hydrated while working with it, it’s pretty simple. Make sure you fingers stay dry, wipe them on your apron or towel between sheets, and you’re good. If it touches anything that’s wet or damp, it will stick and rip. Just keep the work space dry, and you’ll have better success.

Great part about phyllo dough is you get a LOT of sheets in a box. So if you mess up a few times, who’s to know.

The filling is so simple. Some cooked sausage, cheeses, pepper, onion and ranch dressing to mix it all together.

Again... always choose the block of cheese! The sausage mixture consistency will thank you for it.

Now to assemble. Keep your work space dry. If you lay a phyllo sheet on a wet surface it will stick and rip. Just keep your hands and work space dry. If this process takes a bit, lay a VERY damp paper towel over the sheets to keep them hydrated while you work.

Brush some melted butter on top of a sheet, then lay another sheet on top. Cut in half the long way. I found a pizza cutter to be the most effective.

Then scoop a heaping tablespoon of filling in the bottom corner. Then fold the dough over to make a triangle. Squish the filling around to fill out what will be the inside of the turnover bite. The start folding back and forth all the way up the dough. I used some butter to brush the ends together to get them to stick.

Place the bites on a parchment lined cookie sheet.

Once you've assembled them all, brush with an egg wash. Some put a splash of water in with the egg before you whip it up, but I just use an egg.

I then sprinkled them with sea salt.

Bake at 375 degrees for about 15-20 minutes or until golden brown on the top. You want to make sure they're done enough or they'll be too soft to hold together. You want them nice and crispy.

Cool for 10 -15 minutes and enjoy with some homemade ranch.



  • 1 lb sausage, cooked

  • 1/3 cup red pepper, finely chopped

  • 2 green onions, finely chopped

  • 1.5 cups Monterey Jack cheese

  • 1.5 cups Sharp Cheddar cheese

  • 1 cup ranch dressing

  • Phyllo Dough

  • 1 stick butter, melted

  • 1 egg

  • Sea Salt

Roll 'em up

  1. Mix all ingredients in a medium sized bowl just before assembling.

  2. Lay out one sheet of phyllo dough, and remember to lay a damp paper towel on the rest, keeping them hydrated. Lightly brush melted butter on the dough, and then lay another sheet on top of the buttered dough.

  3. Cut in half the long way. I use a pizza cutter.

  4. Spoon 2 tablespoons on one end of the phyllo dough. Fold into a triangle. Then roll back and forth the length of the dough. Should make a nice little turnover shape. Brush ends with butter to get them to stick together.

  5. Assemble the rest of the filling, and place on a cookie sheet lined with parchment paper.

  6. Brush the bites with an egg wash and sprinkle with sea salt.

  7. Bake at 375 for roughly 15-20 minutes or until golden brown.


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This makes a pretty large batch (around 24), so if you’re looking to make one cookie sheet worth or 12 bites, I would halve this recipe.


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