Ranch Sausage Won Ton Cups Recipes

Steps:

• Press wonton wrappers into muffin cups. Bake at 350° for 5 minutes or until lightly browned. , Meanwhile, in a large skillet, cook sausage and beef over medium heat until no longer pink; drain. In a large bowl, combine the cheese, mayonnaise, sour cream, milk, salad dressing mix and meat mixture. , Spoon 2 tablespoonfuls into each wonton cup; top with olives. Bake for 5-7 minutes or until heated through. Serve warm. Refrigerate leftovers.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.

Steps:

• 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.

Steps:

• Press wonton wrappers into muffin caps, and bake at 350 degrees for 5 minutes , or until lightly browned.
• In a large skillet, cook sausage and beef, over medium heat until no longer pink, drain.
• In a large bowl, combine cheese, mayonnaise, sour cream, milk, salad dressing mix, and meat mixture.
• Spoon 2 tablespoonfuls into each wonton cup, top with olives.
• Bake for 5-7 minutes or until heated through.
• Serve warm, refrigerate leftovers.

Steps:

• 1. Preheat oven to 350. Press won ton wrappers into muffin cups. Bake at 350 for 5 minutes until lightly browned. (If you only have one muffin tin, this may take 3 rounds.)
• 2. In large skillet, cook sausage & beef until no longer pink & drain.
• 3. Combine cheese, mayo, sour cream, milk, & salad dressing mix with meat mixture.
• 4. Spoon 2T. into each wonton cup. Top with olives. Bake 5 - 7 minutes or until heated through. Serve warm.

Steps:

• Preheat oven to 350 degrees F. 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.
• In a medium bowl, mix the cooled sausage, cheeses, and Ranch dressing. Fill the baked wonton wrappers 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.