12/31/12

Sausage Stars

I am all for appetizers.  I have mentioned this fact more than once: I can make a meal out of apps.  And I've made some pretty tasty ones for you all at this very spot.

This one is going to become a staple in our home.  It's pretty easy to make; the hardest thing is probably browning the sausage.  If you can do that with minimal discomfort, I think you'll find this one will easily enter your rotation as well!  I even browned mine a day a head of time and then mixed everything together before I baked them.  One less dirt dish to deal with during the holidays.


I added in two kinds of olives and celery for crunch, but you could add or omit things as your tastes allow.  I think bell peppers, or even pepperocini would be amazing in this mix as well.  And the cheese mix was determined on what I had on hand - use what you like and what you have.  Whatever yeilds about 3 cups.

This batch will make about 48 mini wontons.
Preheat your oven to 400 degrees.
Lightly grease a mini muffin tin.

You'll also need:
1 lb ground sausage, browned (I used Jimmy Dean)
1/4 c green olives, finely chopped
1/4 c black olives, finely chopped (half a little can from your supermarket)
1/2 c celery, finely chopped
1 packet dry Ranch seasoning (some recipes will call for you to prepare this mix, I did not for mine)
2 c Monterey Jack shredded cheese
1 c sharp cheddar shredded cheese
1 package wonton wrappers (48 typically come in a package)

Mix everything together in a large bowl, except the wrappers.

Press your wrappers into the muffin cups.  Spray lightly with cooking spray and bake about 5 minutes (without filling).  You want them to crisp up a bit before adding the filling, otherwise you'll have less than crunchy wontons.

Scoop in about 1 Tbsp filling into your crispy wrappers, pressing filling in.  You can be generous, the cheese will melt and sink the filling and sausage goodness into the little cups.  Bake another 5 minutes or so until the cheese is melted and the wrapper is a nice brown color.

If you're like me, you have a muffin tin with only 12 spots, so repeat until you've make enough appetizers for your crowd.  The mix keeps well in an air tight container for 2-3 days, so you can make this ahead of time.  Or keep leftovers.  That is, if there are any.

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5 comments:

Evelyn said...

JUst pinned these!! I love appetizers!! (when my kids were small, we would have a night we called "pig out night" and it was nothing but appetizers:)
Just dropping in from the Hop to meet you and follow via GFC.

If you get a chance drop by, I co-host an awesome hop "Let's Get Social Sunday" where you can link up all your social sites (and your blog) to meet new friends and gain more followers:)

http://myturn-evelyn.blogspot.com/2012/12/lets-get-social-sunday-1_30.html

Hope to see you there, and Hope you have a Very Happy New Year!!

Kisha Jaggers said...

Found you via the GFC link up! Love your blog.. hope to get to know you better over 2013! If you have a second, check out my blog..http://www.kjaggers.com/ and if you like what you see.. follow back! Happy Happy New Year! K Jaggers

The Quiet Mom said...

Wow, this sounds so delicious!

Hopping by and following your lovely blog's twitter, FB, IG and Pinterest. I blog @ Getting Healthy with Essential Oils

I am also inviting you to join Tiddle Diddle Handmade Shoppe's first giveaway event.

Dewdrop Gardens said...

These look amazing! I'm pinning for future use. And I'm like you, I love having a meal with all appetizers...so yummy & filling.
Debbie :)

Jenny Melrose said...

These look yummy! I shared on my Facebook page. http://www.facebook.com/photo.php?fbid=404725156273579&set=a.362153027197459.85232.243262682419828&type=1 Thanks so much for sharing!

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