Total Time
40mins
Prep 25 mins
Cook 15 mins

Pretty little appetizers that can be adapted with other fillings. Best served warm from the oven.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a miniature muffin pan.
  3. Place ground Italian sausage in a large, deep skillet.
  4. Cook over medium high heat until evenly brown.
  5. Drain and remove from heat.
  6. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt.
  7. Stir in salsa.
  8. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending.
  9. Bake for 2-3 minutes, just to lightly crisp.
  10. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
  11. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
  12. Transfer baked filled wontons to a serving platter.
  13. Dollop each with approximately 1 tablespoon sour cream.
  14. Sprinkle with green onions.

Reviews

(4)
Most Helpful

We make these quite often for catering events and they always go quickly. We use Pepperidge farm puff pastry cut to fit the mini tins which give the crust a flakier consistancy. We make some with sour cream and some without for those who don't like it. Good recipe! Thanks for sharing.

Little Bee December 06, 2003

These are tasty little gems. I used Italian spicy sausage and a medium salsa. These are great for appie night at our house. I baked the wonton wrappers for 2 minutes. Then the remaining bake time was 8 minutes. The wontons were very crispy. I will be making these again!! Made for May flower challenge in the cooking photo forum. Thanks ms bold for sharing this recipe.

Calee May 15, 2008

We really enjoyed these, even my daughter who usually hates salsa. I've made them several times since I first found this recipe, usually switching the cheeses to whatever I have in the house (white cheddar is good in these). We really like the way the wonton wrappers crisp up and are crunchy. Anyway, these are quick and easy to make (and eat!), definitely a keeper. Thanks for sharing, ms_bold.

*Pixie* December 10, 2004

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