This is the appetizer my boys ask for when they have friends over. I always make a double batch of these because there is never any left. For variety, you can fill half of the wontons with spicy shrimp and mango chutney.
- Kimberly
Ingredients
- 1 package wonton wrappers (about 48 in the pack)
- 1 lb Italian sausage
- 1/2 cup finely chopped red pepper
- 1/2 cup Ranch dressing
- 1 1/2 cups grated Monterey Jack
- 1 1/2 cups grated Cheddar
- 2.5 oz can sliced black olives, drained (optional)
Preparation
Preheat oven to 350°.
Brush each wonton wrapper very lightly with olive oil, press into mini-muffin tins to form a bowl. Bake until tops are lightly browned (watch carefully) cool on wire rack.
Brown the sausage and pepper, making sure that the sausage is well crumbled — drain on paper towels. Mix sausage, peppers, dressing, olives, and both cheeses.
Fill wontons with the mixture and place the cups on a cookie sheet or back in muffin wells. Bake until they bubble and cheese is melted, about 10 minutes (watch and don’t let the wrappers’ edges burn). Serve hot.