 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This is a fabulous appetizer; it does take a little time to prepare, but the taste is well worth it. If you want to freeze them for later use, they turn out just as good; just pop them in the freezer after filling the cups and then bake a bit longer then in the original recipe. Ingredients:
1 (16 ounce) package square wonton wrappers |
1 pound sage-flavored bulk sausage |
2 cups shredded colby cheese |
1 bunch green onions, chopped fine |
1/2 red bell pepper, chopped fine |
1/2 green bell pepper, chopped fine |
1/2 cup ranch salad dressing |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line each cup a mini-muffin pan with a wonton wrapper, carefully pressing each into the shape of a cup. Take care to not tear the wrapper as they will tear easily.
3. Bake in preheated oven until golden brown, 8 to 10 minutes. Transfer 'cups' to a baking sheet; repeat until remaining wontons are all baked.
4. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Set sausage aside to cool.
5. Stir cooled sausage, Colby cheese, green onions, red bell pepper, green bell pepper, and ranch salad dressing together in a bowl; spoon into the wonton cups.
6. Bake in oven until cheese has melted and is beginning to bubble, 15 to 20 minutes.
|
|