Name: Spicy Sausage Won Ton Cups
Prep time: 30 min
Total time: 30 min
Yield: 3 1/2 dozen, 42 serving(s)
Ingredients: 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

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Recipe by Watkinslady30

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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.

Ready In:: 30mins
Serves:
Yields:
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ingredients

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

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.

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@Watkinslady30

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@Watkinslady30

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"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."

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review by Leslie N.

1/3/2017

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.

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review by nicholeholmes79

12/31/2009

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.

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review by BlueRidgeMama

10/12/2009

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).

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review by Hootenanny

4/27/2008

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.

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review by CobraLimes

12/24/2006

A hit! Prepped the wonton shells the day before and then filled them just before heating. Great combination of flavors and textures. EVERYONE loved them. Thanks for a new twist on the tired appetizer.

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