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Sausage Flowers

Sausage Flowers


"Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!"
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35 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.
  2. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.
  3. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.
  4. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
  5. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
  6. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

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Read all reviews 104
  1. 128 Ratings

Most helpful positive review

A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with...

Most helpful critical review

couldnt find wontons so used phyllo shells. used sweet italian sausage. also sprinkled chopped black olive with green onion. black olive was the only change i liked. they were still eaten by mo...

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Most positive
Least positive

A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with...

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 alm...

I first made these in 2003 and they've been a staple for my appetizer parties ever since. I use a combination of sweet and hot sausage, which, because it can be hard to break up during cooking, ...

My husband and I tried these and really liked them. The only problem I had was that although I drained and rinsed the sausage, the appetizers still tasted a little greasy as they cooled a bit. ...

This is a very simple recipe and very impressive. I brought a triple batch to a family gathering and went home with none. I left off the sour cream and green onion and prepared a simple dippin...

I love this recipe; try brushing the wonton 'cups' with oil, especially on the tips, prior to baking for 5 min. before filling with sausage mixture. Return to oven to bake an additional 5 min.

All in all the recipe was okay, but I would probably try ground beef next time.

These are quick and easy appetizers!!! The only thing I noticed was that they were a little salty... And if you are in a rush, the pre-made phyllo dough cups in the frozen food section at the...

Simple and easy. I love recipes that look like I slaved for hours. I wouldn't change a thing about this recipe. I made them for a Christmas Eve buffet and made them the night before. They ar...

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