Recipe By KIM NIEDERREITHER
Rating
Published Mar 30th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 60 servings Calories 90.7

Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving.

Recipe Ingredients

  • 1 (16 ounce) package wonton wrappers
  • 1 pound sausage
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • ½ cup chopped black olives, drained
  • 1 cup Ranch-style salad dressing

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
  2. 2 Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
  3. 3 In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
  4. 4 Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Nutrition Facts

  • Calories 90.7
  • Carbohydrate 4.7 g
  • Cholesterol 11 mg
  • Fat 6.7 g
  • Fiber 0.2 g
  • Protein 2.7 g
  • Saturated Fat 2.3 g
  • Sodium 166.2 mg
  • Sugar 0.2 g

Reviews

  1. These were delicious. I cooked the sausage, added a sauteed shallot, used mexican 4 cheese blend, sprinkled with some chipotle powder and I used Jalapeno Ranch dressing. There was not one left. I also used a shot glass to press the won ton skins into the muffin cup, very helpful
  2. I thought this was excellent! First you must brown the sausage so it will be crumbly and you can blot all the excess fat off. I skipped the olives but added some finely chopped red peppers when I sauteed my sausage. I prepared FRESH ranch dressing using the Hidden Valley packet and prepared it with - Read more ...
  3. Received this recipe a few years ago from a friend and since then it's been a staple at parties. It's always a hit & everyone wants the recipe. I always keep them made up in my freezer. I mix up the filling & put that in a freezer bag (a lot of times I divide - Read more ...
  4. I put a glass over the wontons and trim the excess off so the wonton fills the minature muffin cup, without hanging out, and you don't have the corners burning before the cup is baked...definitely cook & crumble the sausage first. I've made these for years and everyone loves them....the wontons can be frozen in - Read more ...
  5. This is an elegant, easy appetizer. Some tips: DEFINITELY cook and crumble the sausage first. If you do that, you won't have to worry about making sure the sausage is cooked properly without burning the wontons. Also, leave out the olives and ranch dressing and add finely diced red pepper AND onion. I think the - Read more ...
  6. These are fantastic-- when making the wonton cups- be gentle because they can tear. I added a few strips of shredded cheese on the top of the stuffed wonton cup to make it a little cheesier. Also I cooked the sausage first (without the casing) in a frying pan then I chopped it with one - Read more ...
  7. These had to compete with a lot of other appetizers at the New Year's Eve party and they did quite well! Our group of twelve managed to finish all four dozen, so I think it's safe to say they were a hit. They're a lot faster and easier to make than the homemade potstickers I - Read more ...
  8. This recipe was really disgusting. When I firt began the recipe I thought the wonton cups were really cute and eye-catching. Then as I mixed the sausage mixture I was slightly repulsed by the Ranch additive but I figured that it would all come together once cooked. I was wrong. It was way too sickenly - Read more ...
  9. This recipe is one of my family favorites. Everyone loves these and they disappear quickly. I add 12 cup chopped red pepper for some nice color.
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