Ingredients
1
package (1.9 oz) frozen mini fillo shells (15 shells)
2/3
cup canned pumpkin (not pumpkin pie mix)
2
oz cream cheese, softened
1/2
cup shredded mozzarella cheese (2 oz)
1/2
teaspoon finely chopped fresh sage leaves
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1/3
cup freshly grated Parmesan cheese
Fresh sage leaves, if desired
Preparation
Heat oven to 350°F. Place fillo shells on ungreased cookie sheet.
In medium bowl, mix all remaining ingredients except Parmesan cheese and garnish. Fill each fillo shell with about 1 heaping tablespoon mixture. Top each with 1 teaspoon Parmesan cheese.
Bake 14 to 16 minutes or until golden. Garnish with sage leaves. Serve warm.
