Recipe by Watkinslady30
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.
Top Review by Leslie N.
Yeah I have been making these for years as well! I had the same southern living book it was in. We usually omit the jalapeno for the non spicy people and I've never pre cooked the shells, they come out so crispy already I imagine pre cooking them would make them really brown, I like the crisp at the top and soft at the bottom.
- 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
Directions See How It's Made
- 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.