Sausage and Cheese Tartlets

1 lb Owens mild ground pork sausage            1 8oz. bottle Ranch Dressing

1 ¼ c. shredded Monterrey Jack cheese         1 4oz. can chopped ripe olives, drained

1 ¼ c. shredded Sharp Cheddar cheese          1 tsp. ground red pepper

5 2oz. pkgs. Mini phyllo shells (sometimes    in the frozen food section)

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain on paper towels.  Combine sausage and next 5 ingredients in a large bowl.  Fill each shell with a heaping teaspoonful of sausage mixture and place on ungreased baking sheets.  Bake at 350° for 8 to 10 minutes or until cheese melts.  Serve warm.  Makes about 6 dozen.

Note:  To save time, you can fill and freeze unbaked tartlets in their original tray and slide into a Ziploc bag.  When ready to bake, transfer to ungreased baking sheets and add 2 to 3 minutes to the original baking time.