For our holiday lunch this year, my friend Lisa made the most amazing appetizers....our friend Tracy didn't even have to take a bite before she was asking for the recipe! They were by far on of the best appetizers I have ever had, homemade or ordered in a restaurant! I will be making these a TON as I feel certain no matter where I go they will be devoured!
Lisa Harrison's Sausage Stars
1 pound pork sausage
1 ¼ cup grated cheddar cheese
1 ¼ cup grated Monterrey jack cheese
1 cup prepared ranch dressing
1 small can black olives, sliced (optional)
1 tsp. ground red pepper (or to taste)
1 package wonton wrappers
Preheat oven to 350 °. Cook Sausage and drain thoroughly.
Combine Sausage with cheese, ranch, olives, and red pepper.

Lightly grease mini-muffin tins. Press wontons into each cup and bake 5 minutes.
Remove from tins and place on baking sheet. Fill each wonton with sausage mixture.

Bake an additional 5-8 minutes until cheese is bubbly. Makes 2 dozen.
Combine Sausage with cheese, ranch, olives, and red pepper.
Lightly grease mini-muffin tins. Press wontons into each cup and bake 5 minutes.
Remove from tins and place on baking sheet. Fill each wonton with sausage mixture.
Bake an additional 5-8 minutes until cheese is bubbly. Makes 2 dozen.
Do you use mini muffin pans for these?
ReplyDeleteI used mini when I made them last year. Switched to Tositos cups for GF.
ReplyDeleteThank you :)
DeleteCan these be served cold or at room temp?
ReplyDeleteI served these at room temperature!
ReplyDelete