Won Ton Wrapper
Crispy wonton wrappers filled with a savory mix of sausage, cheeses, black olives, and ranch dressing, perfect for parties or game nights.
Equipment
- 1 Mini Muffin Pan
- 1 Skillet
- 1 Medium Mixing Bowl
- 1 Spoon
- 1 Oven
Ingredients
- 1 (16 oz) package Wonton wrappers, ~24 wrappers
- 1 lb Sausage Preferably high-quality with minimal additives
- 1 cup Monterey Jack cheese Shredded
- 1 cup Cheddar cheese Shredded
- 1/2 cup Black olives Chopped, drained
- 1 cup Ranch-style salad dressing Use a good brand or homemade
- As needed Cooking spray For coating muffin pan
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly coat a miniature muffin pan with cooking spray to prevent sticking.
- Gently press each wonton wrapper into the muffin pan cavities to form small cups, ensuring edges are slightly flared.
- Bake the wonton wrappers for 5 minutes until lightly golden and crisp. Remove from oven, let cool slightly, and carefully remove cups from the pan.
- In a skillet over medium heat, cook the sausage, breaking it into crumbles, until fully cooked (about 8-10 minutes). Drain excess fat.
- In a medium bowl, combine cooked sausage, Monterey Jack cheese, Cheddar cheese, black olives, and ranch dressing. Stir until well blended.
- Spoon the sausage mixture into each baked wonton cup, filling generously but not overflowing.
- Place filled wonton cups on a baking sheet or back into the muffin pan. Bake for 10-15 minutes until the filling is bubbly and slightly browned.
- Remove from oven and let cool for 2-3 minutes. Garnish with fresh parsley or chives, if desired, and serve.
Notes
- For a vegetarian version, substitute sausage with plant-based sausage or sautéed mushrooms.
- For a spicy kick, add cayenne pepper or chopped jalapeños to the filling.
- Store baked wonton cups and filling separately in airtight containers in the fridge for up to 2 days. Assemble and bake just before serving for maximum crispiness.
- Serve with a side of extra ranch dressing or a spicy dipping sauce for added flavor.