Sausage Wonton Stars
These Sausage Wonton Stars are bite sized appetizers filled with sausage, peppers, cheese, and ranch dressing. These are fast and crowd pleasers! If you follow me on Instagram you know that my computer died. It’s been getting fixed for the last two weeks which I why I haven’t posted recently. I’ve been using an old computer that reminds me why we gave it the boot every time I use it. It takes 5 minutes to open one web page, typing lags, and it freezes anytime you try to do anything. It’s literally taken me a week to write this post so I will keep it short. But I just had to share these Sausage Wonton Stars with you. They’re so easy and every time I took a bite it reminded me of a sausage pizza.
You can find wonton wrappers in the Asian section of your grocery store. Mine were in the refrigerated section of my produce aisle. Wonton wrappers are delicate so be careful as you push them into your muffin tins.
Add your toppings inside.
Bake them a little longer until everything is nice and melty.
Sausage Wonton Stars
These Sausage Wonton Stars are bite sized appetizers filled with sausage, peppers, cheese, and ranch dressing. These are fast and crowd pleasers!
- 1 package (12 ounces) wonton wrappers
- 1 pound bulk pork sausage
- 2 cups (8 ounces) shredded Colby cheese
- 1/2 medium green pepper, chopped
- 1/2 medium sweet red pepper, chopped
- 2 bunches green onions, sliced
- 1/2 cup ranch salad dressing
- Preheat oven to 350 degrees and lightly spray a miniature muffin tin with cooking spray. Gently press one wonton wrapper onto the bottom and up the sides of each greased miniature muffin cup. Bake for 5 minutes or until edges are barely browned.
- In a large skillet, cook sausage over medium heat until no longer pink; drain and remove from heat. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoonful into each wonton cup. Bake for 5-7 minutes or until heated through.
You can use all the same color of bell pepper. It's more for color to have the 2 different bell peppers.
Source: Taste of Home