Kim Wiggins


Makes 48 stars
1 pound bulk sausage (I prefer hot)
7 ounce jar roasted red bell peppers
1 package wonton wrappers
2 cups sharp cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
8 ounce bottle of ranch dressing
1 can (2.25 ounces) black olives, chopped

Preheat oven to 400 degrees. Individually place wonton wrappers in muffin pan and bake for 7-10 minutes, until golden brown. Take out of the pan and place on a cooling rack and cool completely. Repeat until all of the wrappers are cooked.

Cook sausage (per package directions), then drain any excess grease and crumble. Drain roasted red peppers and chop into small pieces. Set both aside.

Mix all ingredients except for the sausage in a large bowl. Add sausage and mix thoroughly.

Place wonton wrappers on large baking sheet. Scoop 2 tablespoons of the sausage mixture into each wonton cup. Place in the oven for 10 minutes or until mixture melts. Serve immediately.

Cook’s tip: Wonton wrappers can be cooked up to 3 days in advance and stored in an airtight container.

Never miss a story.
Sign up for our newsletter.
Email Address


Please enter your comment!
Please enter your name here