The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 6, 2009
Not that pretty, but they really do explode with taste when you eat them! :) I didn't use the won ton wrappers, I used mini-phyllo shells. They worked great and were super easy!!
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Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 7, 2009
Great Recipe. Easy to follow and yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 13, 2009
Easy but bland -- be sure to use spicy sausage or some of the additions mentioned. Don't overbake -- those shells get tough if they are cooked too long (yup, I ruined a tray full).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 12, 2009
Try cream cheese, and brown the sausage with a little crushed red pepper for kick. Great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 28, 2009
Love this receipe...I buy frozen Phyllo minature cups I think they are better than Wonton wraps
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 5, 2009
These are the best party dish! I pre cooked Hot Jummy Dean Sausage and then added the other ingredients....minus the olives. I tried the won ton wrappers several different ways but they kept coming out chewy. I ended up going with the phyllo cups and they turned out great.....this made 40 for me.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 25, 2009
WE LOVED THESE! I had them at a bachelorette party and just had to find the recipe. Well I found this and I believe it is the exact same, and are SO GOOD! I brought them over to a shindig at my inlaws and all of them loved them as well. One word of advice, COOK YOUR SAUSAGE FIRST. And drain it good. Otherwise you will have quite a bit of greasiness going on, ick. Try these!! I made all 60 and had plenty for 7 people and some leftover. BTW I used the fillo cups from the freezer section, PERFECT and so easy.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Hanceville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 31, 2009
I've used this recipe for over 10 yrs and it's always one that gets eaten quickly and everyone asks for the recipe. I always use the already made mini Phyllo cups (found in the freezer section.) I fill the uncooked cups & then put them back into the trays & boxes they came in and freeze them for later. These are especially great to have frozen during the Christmas holidays. Just pull out a box & heat them up. Better pull out 2 because they go fast!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 2, 2009
These did not work for me.
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Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 1, 2009
I have had these before and LOVED them. However I was wondering if anyone has made just the sausage mixture and kept it warm in a crock pot as a "dip" and then just used either the won ton as chips or just regular tortilla chips?? I havent done this yet any suggestions?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 1, 2009
Yummy, I did not cook the sausage before hand and they came out perfect. I used a combo of sharp cheddar and Motterella cheese and I could not keep these on the plate for the superbowl.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 30, 2009
This is a traditional super bowl hit. Have been making these for years and so easy and yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 27, 2009
Definitely cook the sausage first. I used about 3/4 cup of ranch dressing and substituted chopped red pepper for the olives - we don't all care for olives and the red pepper added some nice color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 25, 2009
This recipe was great and we will be having it more often!! I did omit the olives and added chopped tomatoes and chopped green onions. I did however cook the sausage first and it was not greasy at all!!
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Cooking Level: Beginning

Home Town: Massillon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 2, 2009
This is always a hit. I use the Athen Phyllo cups instead of the won ton wrappers. It makes over 100 little bite size appetizers. I find the won ton wrappers too hard to work with and not necessarily "bite- size". The phyllo cups work perfectly and you don't have to bake them before stuffing them. Even better!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 10, 2008
Easy to make and ALWAYS a hit!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 27, 2008
I made this for a party I gave. I followed the recipe pretty much verbatim just changed some techniques. I used italian sausage, and fresh ranch dressing used a little less per another recomendation (about 3/4 cup). Cooked the sausage first (since I had them one time before at another party and the bottoms were greasy). Everyone at my party raved and wanted the recipe. Next time I will play with the cheeses a bit and see what other combos tastes good.
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Cooking Level: Expert

Home Town: Fullerton, California, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: 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!!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 29, 2008
Made this for a tailgate and they were gone in no time. Substituted 1/2 tsp red pepper for the black olives and that gave it a little "kick" (adjust to your tastes). Also prepared in mini-muffin pans. Brown the sausage first as other indicate and you will have an appetizer that will be gone in no time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 24, 2008
Great Recipe. I substituted the olives with green pepper and onion. Also try adding sweet n’ sour sauce on top when finished baking – Excellent!
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