These Cheesy Sausage Stuffed Wontons have become my signature appetizer! They are soooo good, no one will believe they’re so easy to make! Cheesy Sausage Stuffed Wontons make a super gameday snack!
The best part about making the Cheesy Sausage Stuffed Wontons is that you can make them ahead, and in just 10 minutes you’ll be ready to serve them.
I first had these wontons at a neighborhood block party many years ago, and I just had to have the recipe. I’m so happy to be sharing this recipe with you, as you’re going to love them too!
Ingredients
This recipe calls for wonton wrappers, Italian sausage, onion, peppers, mayo, milk, black olives, ranch dressing mix, and cheddar cheese.
Making the Shells
If you’ve never bought wonton wrappers, you’ll find them in the fresh veggie area of your supermarket. These beautiful little wonders bake up all crispy to make the perfect shell for stuffing!
Spray a muffin tin with cooking spray. Carefully push a wonton wrapper into each tin. I use a little juice glass to help accomplish this part. Be careful not to tear the wrapper as you’re pushing it into the tin.
Then, coat the wontons with a coat of cooking spray, which will make them crisp in the oven. Bake them at 350 degrees for about 8-10 minutes until they’re golden brown. While they’re baking, you can be frying up the sausage mixture.
Making the Stuffing
The Italian sausage (like Jimmy Dean), onion, peppers, all get fried together first. I always keep a frozen tube of this sausage on hand, it’s such a good go-to!
Then, you’ll add the mixture of mayo, milk, ranch dressing mix, black olives, and shredded cheddar cheese to the cooked sausage mixture. This will give you the ooey-gooey stuffing!
Stuffing the Shells
Remove the baked shells from the tins and place them on a cookie sheet for the next step! This further helps to crisp them when you bake them again after they’re stuffed.
I use a cookie scoop (like a little ice cream scoop!) to scoop the mixture into the baked shells. This recipe makes about 24 stuffed shells, depending on how “stuffed” you make them.
Place the stuffed shells back in the oven for another 8-10 minutes, until the stuffing is all gooey and melted. Be careful not to burn the shells during this second bake, just keep an eye on them!
These are best served warm, honestly mine never have a chance to cool they get gobbled right up!
Making Ahead
You can bake the shells up to 2 weeks ahead, and store in a covered container. You can also prepare the stuffing mixture and store it in the fridge for a few days, or in the freezer up to 2 months. It’s so easy to pull them all together, and pop into the oven for that final bake.
Enjoy!!
Cheesy Sausage Stuffed Won Tons
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Ingredients
- 12 ounces Italian sausage regular or mild, fresh or frozen
- 1/2 red pepper, chopped can substitute green pepper
- 1/2 yellow pepper, chopped can substitute green pepper
- 1 small onion, chopped
- 1/2 cup mayonnaise can use light mayonnaise
- 1/2 cup milk 2% or whole
- 1 small can chopped black olives
- 1 package Hidden Valley Ranch dressing mix
- 2-4 cups shredded cheddar cheese depending on desired cheesiness
- 1 package won ton wraps found in fresh produce section
Instructions
- Preheat oven to 350 degrees. Spray muffin tins with cooking spray. Push won ton wrap into each cup (can use a small glass so they don't tear). Bake 8-10 minutes or until golden brown. Remove from oven. Remove won ton shells from muffin tins, and place on a cookie sheet (you can bake wraps ahead, if desired).
- Fry sausage, pepper, and onion in large pan, breaking into small pieces as it cooks.
- In large bowl mix mayo, milk, black olives, dressing mix, and cheese. Add fried meat mixture and stir well to combine.
- Fill each shell (I use a small cookie dough scoop) with combined mixture. Return to oven and bake for about 10 minutes, or until mixture is bubbly and cheese is melted.
- Serve warm. Enjoy!!
