Reviewed: Aug. 17, 2011

I liked the idea for this recipe. The wonton wrappers were not the best to use. I almost wished I could fry them and then fill them but baking them wasn't good. The filling is great we just used it as a dip for chips.

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5 users found this review helpful

Reviewer:

AllisonQ1

Reviewed: Jun. 3, 2011

was a big hit at the party

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5 users found this review helpful

Reviewer:

nicole

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

These were just OK - not bad, not awesome. I did pre-bake the wonton shells so they'd stay crunchy and that really helped; I recommend doing that if you make this.

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4 users found this review helpful

Reviewer:

AnnMarie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Feb. 22, 2011

ok.... fresh out of the oven these were great. a little labor intensive but very flavorful. However they were not good after they cooled some because they got VERY soggy. I really liked the flavor and idea but think i will put them in tostitos scoops next time so there won't be a soggy issue when they are cold. iv baked alot of things in scoops and they never get soggy! thanks for the method!!!

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4 users found this review helpful

Reviewer:

Noelle C :)

Cooking Level: Expert

Reviewed: Jan. 23, 2011

Excellent - delicious, different and a real "statement piece" on your appetizer table. Best yet, no rocket science involved to make them - no pointers needed, no changes. So easy you could almost do this with one arm tied behind your back. One suggestion - once these are baked remove them from the muffin tin, place them on a cookie sheet and put them back in the oven to crisp up the bottoms.

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36 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 23, 2011

love this recipe and want this to work but I must be doing something wrong. I feel the are a little greasy when I remove them from muffin pan. help please.

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4 users found this review helpful

Reviewer:

frenchymass

Reviewed: Nov. 1, 2010

These were really good! And not too difficult to fix. Took them to a party where they all quickly disappeared. Several people asked for the recipe. I will make this again!

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5 users found this review helpful

Reviewer:

MS JULIE

Cooking Level: Intermediate

Home Town: Collins, Mississippi, USA

Living In: Brandon, Mississippi, USA

Reviewed: Oct. 28, 2010

I was told about Sausage Flowers from a co-worker and promptly found the recipe here. It is a favorite at any gathering and I never have left-overs. A couple of things that I wanted to pass on are: (1) You can substitute Hot Sausage for Italian for more kick and use a mexican blend of shredded cheese. (2) The meat, cheese, and salsa mixture can be made in advance. You can take it to the party and just reheat in the microwave (to warm it) then put it in the wonton wraps and bake. (3) I have also made them 100% in advance, baked them for 5 minutes, then finished them for 5 at the party. Super easy, super delicious, and a crowd pleaser!

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7 users found this review helpful

Reviewer:

Linaka81

Reviewed: Jul. 31, 2010

next time will make in a phyllo cup instead of wonton the wonton skin on the bottom was a little chewy, but the flavor of the filling was amazing. I used hot italian sausage, cheddar and mozzerella. YUM!!

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4 users found this review helpful