Recipe by Bob Evans
"Won ton wrappers make easy and crunchy snack cups to fill with sausage, cheese and ranch dressing. Bake and serve these up at your next event!"
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1 (12 ounce) package
won ton wrappers
Bob Evans® Original Sausage Roll
Monterey Jack cheese, shredded
Cheddar cheese, shredded
Party favorite! I tried the won ton papers a couple different ways but mine would come out chewey. Ended up using the pre-baked phyllo cups and heating them up with the filling. Perfect!
Good for a basic start. My family and I have been altering this recipe for years to include our favorite goodies.
Using ground turkey w/Uncle Dan's ranch packets is a healthier version we serve to those that need to watch their calories.
My version includes salad shrimp with sliced cremini mushrooms and diced onion mixed with aged white cheddar and extra sharp cheddar cheese. Then top w/a dollop of my habanero mayo.
wonderful!! I use sour cream and add salsa too. they can't get enough! You can pre make the filling and freeze them and use when needed.
You can't get much easier than this recipe! Phyllo cups are a must in my opinion. Made a few with the won ton wrappers but didn't like the texture..so I quickly switched to the pre made phyllo cups (takes about 2 -3 packages).
Out of all the apps I made for our last party these were by far everyone's fav! I used hot italian sausage and the frozen philo cups to save time. Everyone was shocked by the simplicity of the recipe and wants a copy!
Pretty good as written...excellect with crescent rolls instead of wontons!
Used ready made phyllo cups. Added hot sauce, red pepper flakes, and green onions. Yummy.
I did my own phyllo cups by cutting the sheets (3 stacked) into 6 pieces and brushing with olive oil before baking. I pressed the squares into mini-muffin cups and folded the ends into the cup. It worked great and they also reheated very well. For the filling we used 1 pound of hot Italian sausage plus 3 mushrooms and 1 jalapeno cut into small pieces and sauteed with the sausage.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 61
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