Random header image... Refresh for more!

that’s a wrap

As I’ve mentioned several times recently, we are in our fifth and final week of summer cooking classes. And coincidentally, today is the last day of this last week… no more kids’ classes until Summer 2012 now. Well, way back in weeks 1 and 2, we had a day called Wrapper Magic, where we used either egg roll, wonton, or spring roll wrappers for each course.  One of the most popular dishes on Wrapper Magic day was these quick and super tasty appetizers.

Sausage Wonton Cups

Italian seasoning
1 pound mild Italian sausage
1 cup prepared ranch dressing
1 small can chopped black olives, drained
1 small jar diced pimentos, drained
8-ounces shredded cheddar cheese
1 package wonton wrappers (about 50)

Preheat oven to 300 degrees.

Spray mini-muffin tins with Pam.  Place one wonton wrapper in each muffin tin, gently pressing down to shape wontons into cups, spray tops with more Pam, and sprinkle a little Italian seasoning into each cup.

Bake in preheated oven for 7 to 8 minutes or until cups are light golden brown. Remove from oven and set aside, maintain oven temperature.

Cook sausage in a large skillet until it is cooked through and browned.  Drain on paper towels.  Transfer sausage to a bowl and stir in ranch dressing, olives, pimentos, and cheddar cheese to combine.

Place a spoonful of the sausage mixture into each wonton cup. Return to the oven and bake an additional 5 to 7 minutes or until cheese is melted.

Makes about 50 appetizers

Print pagePDF pageEmail page
Related Posts with Thumbnails


1 Marissa { 07.01.11 at 12:47 PM }

These were so good. The Best of the Bay party last night made me miss you a tiny bit less for the day because I got to eat sooooooooooo many yummy things. Everyone’s favorite was the bacon wrapped dates (I don’t remember which restaurant those were from though), and I told everyone my mom makes these!!!!

2 Linda Hopkins { 07.01.11 at 4:40 PM }

I am so glad you had a great time at BotB! But I still miss you a ton! LOVE YOU! xoxo

Leave a Comment