Savory, creamy, and packed with flavor, these Sausage and Cheese Tartlets are the ultimate bite-sized appetizer! Flaky pie crusts cradle a rich, cheesy sausage filling that’s sure to be a hit at any brunch, party, or holiday gathering.
Use a small biscuit cutter (about 2–2.5 inches) to cut out 38-40 circles from your pie dough. Place them into mini muffin tins, gently pressing down to fit.
In a skillet, heat avocado oil over medium heat. Add the Italian sausage, breaking it up into crumbles. Cook until the sausage is browned and no longer pink. Remove from heat and drain any excess oil.
Combine the cooked sausage with 3 tsp of ranch seasoning, sour cream, and the freshly grated Monterey Jack and Colby Jack cheeses. Stir until everything is well combined.
Spoon the sausage and cheese mixture into the prepared pie crusts in the muffin tins, filling them to the top.
Bake the tartlets for 12-15 minutes or until the pie dough is golden and the cheese is bubbly. Let the tartlets cool for a minute, then carefully remove them from the muffin tins. Serve warm, and enjoy these savory bites!
