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Enjoy this recipe from A Very Merry Christmas Cookbook.
Submitted by: Joyceann Dreibelbis from Wooster, OH
1 lb. ground pork sausage
1-1/2 c. sharp Cheddar cheese
1-1/2 c. Monterey Jack cheese
1 c. ranch salad dressing
2-1/4 oz. can sliced black olives, drained
1/2 red pepper, chopped
14-oz. pkg. wonton wrappers, thawed if frozen
1 to 2 T. oil
Brown sausage in a skillet over medium heat; drain and blot dry with paper towels. In a large bowl, combine sausage, cheeses, salad dressing, olives and red pepper; mix well. Lightly grease mini muffin tins; press
one wonton wrapper into each cup. Brush with oil. Bake at 350 degrees for 5 minutes, or until golden. Remove wonton cups from tins; place on a baking sheet. Spoon sausage mixture into cups; bake for 5 minutes
longer, or until bubbly. Serve warm. Makes 4 dozen. | |
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Brown sausage in a skillet over medium heat; drain and blot dry with paper towels. In a large bowl, combine sausage, cheeses, salad dressing, olives and red pepper; mix well. Lightly grease mini muffin tins; press
one wonton wrapper into each cup. Brush with oil. Bake at 350 degrees for 5 minutes, or until golden. Remove wonton cups from tins; place on a baking sheet. Spoon sausage mixture into cups; bake for 5 minutes
longer, or until bubbly. Serve warm. Makes 4 dozen. |
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