Crispy Cajun Dippers
(Gaines County)

Cajun Pork Filling:
16 ounces lean ground pork
2 teaspoons Cajun seasoning
1/2 cup (4 ounces) soft, fat-free cream cheese
2/3 cup shredded carrots
1/4 teaspoon bottled pepper sauce

12 sheers frozen phyllo dough, thawed (12X17-inch sheets)
1/2 cup low-fat margarine or butter, melted

Instructions for filling, dough, and sauce are as follows:

In a 10-inch covered skillet, cook ground pork on medium high until no longer pink. Drain. Stir in Cajun seasoning; cook one minute. Reduce heat and blend in soft, low-fat cream cheese, shredded carrots, and hot sauce. Mix well. Cook until cream cheese is evenly melted and remove from heat.

Preheat oven to 375 degrees. Separate 2 sheets of phyllo dough. Cover the restof dough with wax paper and a damp towel to keep moist. Set aside. Lightly brush 1 sheet of phyllo dough with melted butter or margarine. Place second sheet over the first sheet of dough, brush with margarine. Cut into 6 equal strips.

Spoon 1 rounded teaspoon of Cajun Pork Filling onto each strip, about 1 inch from the end. Diagonally fold end of strip over filling and continue to fold like a flag -- forming a triangle. Place triangles on ungreased, shiny baking sheet and brush with butter or margarine. Repeat with additional sheets of phyllo dough and remaining filling. Bake in a 375 degrees oven for 15 minutes or until golden. Serve warm or at room temperature with Apricot Dipping Sauce.

Yield: 36 appetizers.

Apricot Dipping Sauce:

1/2 cup apricot preserves
1 tablespoon hoisin sauce
1 tablespoon chopped green onion
1/2 teaspoon grated orange peel

In glass measuring cup combine preserves and hoisin cause. Stir in chopped green onions and grated orange peel. Microwave on HIGH (900 watts) for 45-60 seconds or until bubbly. Stir before serving. Serve warm with Crispy Cajun Dippers.

Yield: 1/2 cup

4H Recipe Index