Ingredients Jump to Instructions ↓

  1. 1 pound bulk sausage

  2. 1-1/2 cups (6 ounces) shredded cheddar cheese

  3. 1-1/2 cups (6 ounces) shredded Monterey jack cheese

  4. 1 medium sweet red pepper, diced

  5. 1 medium green pepper, diced

  6. 1 can (4 ounces) chopped green chilies, drained

  7. 1 can (4-1/2 ounces) chopped ripe olives, drained

  8. 1 envelope ranch salad dressing mix

  9. 48 wonton wrappers Vegetable oil

Instructions Jump to Ingredients ↑

  1. In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350° for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm. Yield: 4 dozen.


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