Bolognese Phyllo Hand Pies
Heat large skillet set over medium heat. Cook ground beef, sausage, salami, garlic and oregano 8 to 10 min. or until beef is browned and cooked through. Stir in 1/2 cup (125 mL) tomato sauce; cook 2 min. Remove from heat; cool completely. Stir in Parmesan cheese and breadcrumbs.
Preheat oven to 375°F (190ºC). Lay 1 sheet phyllo on work surface with a long side closest to you; lightly brush with oil (keep remaining sheets covered with a damp towel). Top with 1 more sheet of phyllo, brushing lightly with oil. Cut across the length into 4 strips, each about 4-in. (10-cm) wide. Place two heaping tablespoons of meat mixture two inches from the bottom end of each strip. Fold over right bottom corner of phyllo to form a triangle, enclosing filling. Continue to fold up the phyllo strip in triangles, like folding up a flag. Continue with remaining strips of dough to form 3 more pies. Place filled phyllo triangles on parchment-lined baking sheet, covering with damp towel. Repeat process twice more with remaining phyllo and filling to make 8 more pies (total of 12 pies). Brush tops of pies with oil.
Bake on lined baking sheet 15 to 18 min., or until pastry is golden brown. Cool 5 min. before serving with remaining tomato sauce.