Sausage Wonton Cups – Wonton wrappers are formed into little cups and baked until golden and crispy. They’re filled with a flavor-packed filling of savory sausage, bell peppers, jalapenos, and black olives, combined with creamy ranch dressing and two kinds of cheese. These bite-sized flavor bites are the perfect holiday appetizer!
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We all know there are plenty of ways to make easy appetizers with egg roll wrappers that don’t always include making egg rolls, but did you know you can also use wonton wrappers for more than making dumplings?
You can! And these sausage wonton cups are just one way to get creative with them! They’re baked into the shape of a cup and once it is crispy and golden it’s perfect for holding a creamy, cheesy, sausage filling.
These bite-size wonton wrapper appetizers eat like a meal because you can’t stop eating them!
Ingredients for Wonton Sausage Cups
- Sausage: I love the flavor of breakfast sausage in these but you can use whatever sausage crumbles you like. Italian sausage, spicy Italian sausage, turkey sausage, any will do!
- Cheese: Freshly grated Monterey Jack cheese and cheddar cheese add a gooey, cheesiness to the filling.
- Mix-ins: Red bell pepper, chopped jalapeno, and chopped black olives give the filling extra texture, color, and a bit of salt and spice.
- Ranch dressing: Makes it so nice and creamy and gives it extra flavor.
- Wonton wrappers: Find these in your local grocery store or Asian food markets. They’re usually kept with the egg roll and spring roll wrappers.
- Green onions: For garnish.
How to Make Cheesy Sausage Wonton Bites
Step 1: Cook the sausage in a large skillet over medium-high heat until it is no longer pink. Break it apart with a wooden spoon as it cooks, so it crumbles into small pieces. Drain excess grease.
Step 2: To the skillet with the cooked sausage, add the cheese, peppers, olives, and ranch dressing. Mix to combine and set it aside.
Step 3: Spray a muffin tin with cooking spray or lightly grease it with a bit of oil. Then, add a wonton wrapper to each of the muffin cups. Press the wonton together first, like a flower. Then place it into the groove so that the wonton wrapper sits in it like a cup. Folding it first helps to prevent tearing. Lightly spray them with oil.
Step 4: Bake the empty cups in a preheated 350F oven for 5 minutes. Once they are golden in color, remove them from the oven and transfer them all to a baking sheet.
Step 5: Add 1-2 spoonfuls of filling to each of the baked wonton wrappers and bake them in the oven for another 5 minutes. The cheese should be melted and the sausage wonton cups should be heated throughout.
Garnish with green onions and serve your sausage wonton cups warm!
- Get creative with the filling. Play around with the seasoning and the mix-ins. Try different cheeses or think about adding chopped mushrooms or artichokes. Maybe even some salsa instead of the ranch!
- You can also omit the spice if you want to keep it mild. Just skip the jalapenos or replace them with green bell peppers for that pop of color.
- These sausage wonton cups can be made in mini muffin tins or regular tins, whatever you prefer.
- To get a flat bottom, you’ll need to be gentle when pressing it into the muffin pan. The wonton wrappers tear easily.
- Avoid burning the baked wonton wrappers. Keep an eye on them. They only need 5 minutes in the oven, but since all ovens are different, keep a close watch as they can burn pretty quickly.
Once they are out of the package, they may start to dry out pretty quickly. What you can do is stack them onto a plate and cover them with a damp paper towel or kitchen towel. This will help keep them soft enough so that they move easily. Once they dry out they’re prone to ripping.
Sure you can. You can prepare the filling the day before and store it in an airtight container in the fridge.
You can also assemble them in the muffin pan, cover it with plastic wrap, and then bake them just before serving.
Keep them in an airtight container in the fridge for up to 3 days. The longer they sit, the soggier they’ll get, so I recommend you eat them the same day you make them. Especially if you’re serving them to guests.
Use the oven or the air fryer to warm them through. You can also use the microwave, although the baked wonton wrapper won’t be as crispy.
Sausage Wonton Cups
- 1 lb breakfast sausage beef breakfast sausage or any sausage of your choice
- 1 1/2 cups Monterey cheese grated
- 1 1/2 cups cheddar cheese grated
- 1 red bell pepper finely chopped
- 1 medium jalapeno seeded and finely chopped
- 1/3 cup black olives finely chopped
- 1 tablespoon ranch salad dressing mix or to taste
- 48 wonton wrappers store bought
- 1/2 cup green onion chopped
- oil spray
- Using a skillet cook sausage until no longer pink, breaking it apart into tiny pieces with a wooden spoon, about 7-10 minutes. Drain.
- Return the meat back into the skillet and add cheese, peppers, olives and dressing seasoning. Give a good mix and set aside.
- Preheat the oven to 350F. Spray muffin pan with oil and wontons and lightly spray with oil over the top, bake for 5 minutes or until golden color.
- Place wonton cups onto a baking sheet, add the filling about 1-2 spoons, bake for another 5 minutes or until cheese melts and meat is heated thru.
- Garnish with green onion. Enjoy while warm!
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