Sausage and Cheese
This can also be simplified and served open-faced on pumpernickel rounds instead of with won-tons.
1 pound bulk sausage
1/2 cup chopped red pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1 can of 2.25 ounces of sliced ripe olives
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F.
• In a heavy skillet, sauté sausage, red pepper, onion, and garlic, stirring often, until sausage is cooked through.
• Drain grease and let cool to room temperature.
• While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil.
• Place one wonton in each mini-muffin slot and spray with vegetable oil.
• Bake 5 minutes until golden brown.
• Remove baked wontons to a foil-lined baking sheet.
• Combine cooled sausage mixture, cheddar cheese, Monterey Jack cheese, ranch dressing, and olives.
• Mix well.
• Fill each wonton cup with sausage mixture.
• Bake filled wontons an additional 5 minutes until melted and bubbly.
• Serve warm.
Yield: 4 to 5 dozen
Tags: monterey jack cheese, ranch dressing, sausage mixture, sharp cheddar cheeseRelated recipe posts
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