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Cheesy Sausage Stars Recipe

User Rating 4 Star Rating (1 Review)

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appetizer recipes, cheese, sausage, olives, cheddar, receipts

Cheesy Sausage Stars Appetizer Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Crispy baked wonton cups are filled with a cheesy sausage, onion, and garlic mixture. These little gems make a great finger food appetizer for parties or any other special occasion, especially Super Bowl.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 48 appetizers

Ingredients:

  • 1 pound bulk sausage
  • 1/2 cup chopped sweet red bell pepper
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-1/2 cups grated sharp Cheddar cheese
  • 1-1/2 cups grated Monterey Jack cheese
  • 1/2 cup ranch dressing
  • 1 can (2.25 ounces) sliced black (ripe) olives or 1/4 cup chopped
  • Vegetable oil spray
  • 1 package (48 pieces) wonton wrappers

Preparation:

Preheat oven to 450 degrees F.

In a heavy skillet, saute sausage, red pepper, onion, and garlic, stirring often to break apart, until sausage is cooked through and crumbly. Drain grease and let cool to room temperature.

While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil. Place one wonton in each mini-muffin slot and spray again with vegetable oil. Bake 5 minutes until light golden brown. Remove baked wontons to a foil-lined baking sheet. Reduce heat to 400 F.

Combine cooled sausage mixture, Cheddar cheese, Monterey Jack cheese, ranch dressing, and olives. Mix well.

Fill each wonton cup with sausage mixture, using all of the mixture. Bake filled wontons an additional 5 to 10 minutes until melted and bubbly. Let rest for 10 minutes, then serve warm.

Yield: 48 appetizers
Cheesy Sausage Stars Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Cheesy Sausage Stars, Member HugsnQuiches

This is a great recipe and are nabbed immediately upon serving, especially by the menfolk. The only thing I change is the cups. I don't use wonton wrappers because they tend to over brown and get too crispy, making sharp edges. I use the little phyllo (filo) cups which are perfect bite sizes and easier. Just take them out of the box, place on sheets, fill and bake. Oh, and I add a tad bit more ranch dressing for a creamier bite.

20 out of 20 people found this helpful.

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