Fiesta Baskets by Penzey

If you want to use meat you can use 1 pound ground pork in place of the Morning star farms.

• Ready In: 50 mins
• Serves: 10
• Yields: 48-50 baskets

Ingredients

• 50  wonton skins, approx 1 package
• 1 -2  tablespoon  vegetable oil
• 1  tablespoon  buttermilk ranch dressing, base
• 1  tablespoon water
• 1⁄2 cup buttermilk
• 1⁄2 cup  regular mayonnaise or 1⁄2 cup light mayonnaise
• 1  lb  morningstar farms  sausage pattie, crumbled
• 1  tablespoon  italian  sausage seasoning
• 1⁄4 cup red bell pepper, finely chopped
• 1⁄3 cup black olives, finely chopped or 4  ounces  prechopped  olives
• 1 1⁄2 cups monterey jack cheese, shredded
• 1⁄8 cup cheddar cheese, shredded

Directions

1. Preheat oven to 350°F Use two mini muffin pans. Brush light coat of oil on wonton and gently form into muffin cup. Repeat until filled. Bake for 4 minutes or until lightly browned. WATCH THEM. They can be done quickly. You are going to bake a second time so you don't want them overdone.
2. When you take them out make sure the tops don't flop closed. Make sure they are open to form a basket while they are warm.
3. Remove to cookie sheet. Bake all wotons.
4. While they are baking and you are checking: Mix dressing base with water and let stand five minutes. Whisk in the buttermilk and mayo. Blend until smooth. set aside. Mix crumbled pork patties with seasoning and blend. Cook as directed. {If using real pork you must drain} In bowl combine sausage, pepper, olives cheese and dressing. Stir. fill wonton baskets with filling. Bake for 4 to 5 minutes [watch it again] you want the cheese melted. Serve warm.
5. Note: worked with their griller crumbles also.