Cheesy Sausage Wonton Appetizers | Party Recipes

Cheesy Sausage Wonton Appetizers Recipe

The Cheesy Sausage Wonton Appetizers are one of our favorite appetizers. I make the wontons a few times a year on special occasions. Our granddaughter Tenley sometimes puts in a special request for them. You might want to whip a batch up for Holidays or maybe during Football season.

 Cheesy Sausage Ranch Dressing Wonton Appetizers

Favorite Party Recipes

I know. I’m not a food blogger. But, I do an awful lot of cooking during the holidays and I teamed up with some of my blogging friends to share our favorite party recipes.

Cheesy Sausage Wonton Appetizers Recipe

Ingredients

1 lb. Jimmy Dean Hot Sausage
1 4 ounce Can Chopped Black Olives
1/2 cup Hidden Valley Ranch Dressing
2 cups Shredded Colby & Monterey Jack Cheese
1 package Wonton Wraps
A bit of Crushed Red Pepper if desired

Instructions

Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray and insert wonton wrappers in the pan to form small cups. Bake for 5 minutes and allow to cool. Brown and drain the sausage well. Combine the cheese, dressing, olives, sausage, and red pepper (if desired).

Fill the wonton wrapper cups with the mixture and bake for 5 to 10 minutes. Watch closely to keep the wrappers from getting too brown. Makes 36-48 wonton appetizers, depending on how much mixture you add to each cup.

Print the recipe:  Cheesy Sausage Wonton Appetizers

Cook the wonton wrappers until just brown. They will brown more when you cook them after the sausage mixture is added. You can tell my muffin pan is well used. It’s clean….just stained from cooking spray. Does anyone know how to remove that stuff?

All that cheesy goodness. I brown the sausage and drain the grease by pouring the sausage in a wire strainer and patting with a paper towel. Once the sausage is drained I put it back in the pan and add the other ingredients.

All that’s left to do is fill the wonton cups with the mixture and bake in the oven until the mixture is bubbly. You have to keep a close watch to keep the wonton wrappers from getting too brown….or burnt.

One thing I found that helps keep the wrappers from burning is making sure your sausage cheese mixture is hot when it goes in the wrappers. So heat the mixture well or microwave it if it’s been refrigerated before putting it in the wonton cups. Then cook about 5 minutes or till good and hot.

My friend Beverly introduced me to these sausage wontons. I started with her recipe and modified it over the years. I can’t even remember what her original recipe included. I do know that I cut the amount of Ranch Dressing in half. One cup was just too overpowering.

I listed a can of black olives in the ingredients above but most times I only use half a can…..depends on how much you like black olives. You can also substitute regular sausage for the hot sausage.

I have a lot of muffin pans so I cook all of the wonton wrappers at one time. They keep well in a plastic storage bag. The sausage mixture will keep in the refrigerator for several days. Just warm the mixture in the microwave until it’s hot, add it to the wonton cups, and cook in the oven until hot.

If the wontons are for a party no worries….just make them all. If the wontons are just for me and hubby then we eat on them for several days. The cheese does make the recipe a bit rich so you don’t want to overdo the snacking.

Do you have any favorite appetizers….or desserts? My family’s favorite cake is a definite winner. You can find the complete Italian Cream Cake recipe here. Another favorite is my grandmothers Banana Cake recipe found here.

Maybe you want to try this cheese dip. A definite winner…..Cheese Dip with Ham and Green Chilies

I like to cook, enjoy painting furniture, but I LOVE junk shopping. Get a look at my video below to see why….

Best Junk Shop Ever

Now it’s time to take the tour. Join me by clicking on the “pink text links” below.

Monday ~ Appetizers

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Domestically Speaking | What Meegan Makes

Tuesday ~ Desserts

An Italian In My Kitchen | Cook With 5 Kids

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As always, thanks for being here and have a great day, Kathy

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