Cheesy Sausage Stuffed Wonton Appetizers

cheesy sausage stuffed wontons

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.

cheesy sausage stuffed wontons pin

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!


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!

push wonton wrappers into sprayed muffin tins and spray them again

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.

wonton wrappers stuffed into the muffin tin

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!

sausage onions and peppers

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.

stuffed shells ready to bake

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.

cheesy sausage stuffed wontons ready to serve


cheesy sausage stuffed wontons
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Cheesy Sausage Stuffed Won Tons

These stuffed won tons have been my "go to" appetizer for years, and are a family favorite. They are so easy to make ahead (you can even freeze the mixture for up to 2 months), and quickly assemble when you're ready to serve them. Guaranteed you won't be able to eat just one!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: cheesy stuffed won tons, easy appetizer, easy snack, sausage won tons, won tons
Servings: 24 individual won tons
Calories: 206kcal

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  • 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


  • 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!!

Your Own Private Notes


Left-over won ton wraps (unbaked) can be frozen for up to two months.  You can also freeze the combined meat mixture and thaw when you’re ready to use.  It’s fun to have these items in your freezer to pull out anytime your family is craving a snack!


Calories: 206kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 642mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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