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READY IN 35 mins

Won Ton Wrapper Appetizers

Read Reviews (123)

"Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving." — KIM NIEDERREITHER

Ingredients Edit and Save

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Original recipe makes 60 servings Change Servings

1 (16 ounce) package wonton wrappers
1 pound sausage
1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese
1/2 cup chopped black olives, drained
1 cup Ranch-style salad dressing

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 15, 2004

This is an elegant, easy appetizer. Some tips: DEFINITELY cook and crumble the sausage first. If you do that, you won't have to worry about making sure the sausage is cooked properly without burning the wontons. Also, leave out the olives and ranch dressing and add finely diced red pepper AND onion. I think the ranch dressing doesn't fit this recipe. You could also use an Italian 6-Blend cheese in place of the other cheeses. With all these changes, they will taste like mini sausage sandwiches, which everyone loves. Thanks!

—CHRISCAT

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Most Helpful Critical Review

Jan 25, 2004

This recipe was really disgusting. When I firt began the recipe, I thought the wonton cups were really cute and eye-catching. Then as I mixed the sausage mixture I was slightly repulsed by the Ranch additive, but I figured that it would all come together once cooked. I was wrong. It was way too sickenly ranchy creamy, and the sausage was rubbery. I brought this appetizer to a party, and thank goodness I brought the Brown Sugar Smokies (also on Allrecipes) because the dish remained virtually untouched.

—TIERNEYPHAM

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160 Ratings

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Sep 29, 2006

Received this recipe a few years ago from a friend and since then it's been a staple at parties. It's always a hit & everyone wants the recipe. I always keep them made up in my freezer. I mix up the filling & put that in a freezer bag (a lot of times I divide into small bags) & then bake up the shells & put those in another bag. Works great because then I can really pull out & make whatever I need!!! One thing I wanted to point out because I don't think the recipe makes it clear, you DO NOT pre-cook the sausage before you mix it into the rest of the ingredients. The sausage will bake fine once you put it into the shells and bake them. Also, much of the flavor of this recipe depends on the sausage you use so make sure you use one that has a good flavor to it.

—MNDiana

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Feb 25, 2005

I put a glass over the wontons and trim the excess off so the wonton fills the minature muffin cup, without hanging out, and you don't have the corners burning before the cup is baked...definitely cook & crumble the sausage first. I've made these for years and everyone loves them....the wontons can be frozen in a zip lock bag.

—KODIAK01

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Oct 24, 2008

I thought this was excellent! First, you must brown the sausage, so it will be crumbly and you can blot all the excess fat off. I skipped the olives, but added some finely chopped red peppers when I sauteed my sausage. I prepared FRESH ranch dressing, using the Hidden Valley packet, and prepared it with 2/3 cup light mayo and about 1/2 cup of milk. I wound up using about half of this mixture in the sausage and cheese mix. The wontons turned out to be a lot easier than I thought and I found out through experimenting that you DO NOT have to brush them with oil, or oil the pan. I would recommend that you only lightly prebake the shells, because they will become quite brown when cooking with the filling in them. I took this to a girls night and they were all polished off and everyone wanted the recipe. A big hit!!

—fourpiesmama

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Apr 10, 2004

These are fantastic-- when making the wonton cups- be gentle because they can tear. I added a few strips of shredded cheese on the top of the stuffed wonton cup to make it a little cheesier. Also I cooked the sausage first (without the casing) in a frying pan, then I chopped it with one of those hand choppers.

—DJMOM

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Jan 25, 2004

This recipe is one of my family favorites. Everyone loves these and they disappear quickly. I add 1\2 cup chopped red pepper for some nice color.

—MELLYGIRL23

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Jan 25, 2004

These had to compete with a lot of other appetizers at the New Year's Eve party and they did quite well! Our group of twelve managed to finish all four dozen, so I think it's safe to say they were a hit. They're a lot faster and easier to make than the homemade potstickers I usually do. They're better warm, so make sure you have a microwave handy if they're going to be sitting out very long.

—2much2do

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Nutrition

Calories
91 kcal
5%

Carbohydrates
4.7 g
2%

Cholesterol
11 mg
4%

Fat
6.7 g
10%

Fiber
0.2 g
< 1%

Protein
2.7 g
5%

Sodium
166 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Won Ton Wrapper Appetizers

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 91
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 2.3g 11 %
Cholesterol 11mg 4 %
Sodium 166mg 7 %
Potassium 27mg < 1 %
Total Carbohydrates 4.7g 2 %
Dietary Fiber 0.2g < 1 %
Protein 2.7g 5 %
** Sugars 0.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 4 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.