Note: To thaw phyllo dough, place overnight in the fridge.
1. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable cooking spray or line with parchment paper.
2. Empty sausage out of casings. In a nonstick skillet over medium-high heat, cook sausage, breaking it up into small pieces as it cooks. Transfer to a separate dish and set aside.
3. Gently place one sheet of phyllo dough on a clean work surface, brush with olive oil, and layer a second sheet on top. Continue layering phyllo dough until stack is five sheets thick. (Be sure to cover remaining sheets of dough, first with a sheet of plastic wrap, then with a damp tea towel.)
4. Use a sharp knife to cut stack of phyllo sheets into 4 equal strips. Spread 1 tsp. bruschetta near end of each strip, leaving empty a triangular corner to fold over filling. Top with some sausage, a few pieces of mozzarella, a small amount of chopped artichoke hearts, and a pinch of basil.
5. Fold empty triangular space over filling and continue folding in a triangular shape down each strip. Trim any excess dough from end with a knife. Place finished triangles on prepared baking sheet.
6. Repeat layering 5 sheets of phyllo dough, cutting into 4 strips, and filling, until you have made 16 triangles. Place triangles about 1 inch apart on prepared baking sheet and brush tops with additional olive oil.
7. Bake at 425 F for about 8 minutes, or until golden brown. Remove to a wire rack and cool for 5 minutes. Serve warm.
Notes: Nature's Place is the recommended brand of sausage. 1 patty may be used in place of 2 links.
Source: Hannaford fresh Magazine, March - April 2009