Please don’t break up with me, I know I know….it’s the new year, you had really good intentions of eating healthy, exercising, losing weight. I understand, I have the same goals, but you HAVE to have these little babies in your life. I should actually be apologizing for not getting this recipe to you sooner. So run a little harder on the treadmill today so you can devour a plate of these.
Start with a package of wonton squares. You’ll find them in the produce section of your grocery store, near the freshly chopped vegetables and fresh salsas. Bake them in muffin tins at 375 for 5-7 minutes so they keep their shape. You can do this step a couple days ahead of time if you want and then store them in an airtight container until you are ready to fill them. Oh, and excuse this post’s photography. I was still figuring out the lighting in the new kitchen and well….these just aren’t my best work.
Now for the filling, brown 1 lb. of sausage.
Dump the sausage in a bowl and add red pepper, green onion, shredded cheese, and ranch dressing.
Distribute among your baked wontons. There should be enough filling to fill all the wonton squares, you don’t need a lot of filling in each one.
Bake at 375 for an additional 5 minutes, until the cheese is melted and bubbly. You can make the filling a head of time too, you’ll want to bake a little longer and don’t fill the cups until right before you pop these in the oven for the final time. These also make fabulous left overs, just reheat on broil in the oven for a couple minutes or even in a toaster oven and you’ll be good to go. We often microwave them and enjoy them just fine. I’ve also seen people eat these cold, they’re rather addicting.
- 1 package wonton squares
- 1 lb. sausage
- 1/2 red bell pepper, chopped
- 1/2 cup green onion, finely chopped
- 2 cups shredded cheese (I like to use mexican blend but you can use whatever you have on hand)
- 1 cup ranch dressing
- Bake the wonton squares in muffin tins at 375 for 5-7 minutes, so they keep their shape
- Brown the sausage
- Add sausage, ranch dressing, bell pepper, green onion, and cheese in a large bowl and mix to combine. Distribute among wonton squares and bake an additional 5 minutes to melt the cheese. Best served warm. Will keep in the fridge in an airtight container for a couple days.