Sausage Wonton Appetizers
Bobbi says, "This is a great thing to bring to a Super Bowl party, or really any casual gathering."
Equipment
- 2 mini muffin tin (24 capacity each)
Ingredients
- 48 wonton wrappers, at room temperature so they are easier to work with
- 1 lb bulk ground pork sausage
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 oz ranch salad dressing and seasoning packet
- ½ cup chopped black olives, drained, optional
Instructions
- Heat oven to 350℉. Spray two 24-cup mini muffin tins with cooking spray. Place wonton wrappers into the prepared muffin cups; press gently into the bottom and up the sides.
- Bake at 350℉ for 5 minutes. Remove from the oven and let cool in the pans.
- In a medium saucepan over medium heat, cook sausage until lightly browned and no longer pink. Drain off the fat.
- Mix cooked sausage, Monterey Jack, cheddar, ranch dressing mix and olives together in a medium bowl. Divide mixture evenly among cooled wonton cups.
- Return to the oven and bake, watching closely to ensure wontons do not burn, until filling is bubbly and slightly brown, 5-10 minutes. Check them at 5 minutes.
To Make Ahead
- Bake the empty wonton cups for 5 minutes. Prepare the filling as directed but cover them separately and refrigerate for 1 to 2 days. Assemble and bake the appetizers as directed shortly before serving.
Notes
Recipe courtesy of Bobbi Lynn Gaukel
All text and images © Staci Mergenthal • Random Sweets
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