Prep 30 mins
Cook 0 mins
Appetizers to liven up any party! Spicy sausage, cheese olives, and peppers. What's there not to like? I found this in my Christmas with Southern Living 2003. It's a beautiful cookbook with lots of great recipes and ideas! I haven't tried it yet but I think that these could be made ahead of time and kept in the freezer until they were heated up again.
- 1 lb hot pork sausage
- 1 1⁄2 cups shredded cheddar cheese
- 1 1⁄2 cups shredded monterey jack cheese
- 1⁄2 cup ranch dressing
- 1⁄3 cup chopped pimento stuffed olive
- 1⁄3 cup finely chopped red bell pepper
- 1 jalapeno pepper, seeded and minced
- 1 (16 ounce) package wonton wrappers
- Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
- Combine sausage and next 6 ingredients.
- Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
- Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
- Spoon 1 heaping tablespoon filling into each won ton cup.
- Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
- Remove from pans and serve hot.
I've been making these for years. I've never taken this to a party w/o requests for the recipe! My husband doesn't tolerate pork well, so I often use hamburger meat and spice it up a lot. You definitely can do the 1st round of browning the wontons ahead and I've made the filling up to a day ahead. The filling is also excellent just as a dip w/ tortilla chips. I always serve sour cream and quacamole w/ it.
yummmmmmmm. I also used the mini phyllo shells. They went really well with the filling. Oh, and I used black olives instead of green ones (don't like the green ones).
I have a very similar recipe that I got from a lady at a wedding shower. She used black olives, no jalepeno, and a full cup of ranch dressing. They are very good and quite easy.