Rating: 4.6 stars
141 Ratings
  • 5 star values: 92
  • 4 star values: 42
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
24
Yield:
24 canapes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.

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  • Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.

  • Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.

  • Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.

  • Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.

  • Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

Nutrition Facts

143 calories; protein 5.4g; carbohydrates 6.8g; fat 10.5g; cholesterol 25.7mg; sodium 284.7mg. Full Nutrition
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Reviews (114)

Most helpful positive review

Rating: 5 stars
01/25/2004
A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy. Read More
(121)

Most helpful critical review

Rating: 3 stars
12/31/2009
couldnt find wontons so used phyllo shells. used sweet italian sausage. also sprinkled chopped black olive with green onion. black olive was the only change i liked. they were still eaten by most. next time i will try this as written instead of with whats available. Read More
(7)
141 Ratings
  • 5 star values: 92
  • 4 star values: 42
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2004
A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy. Read More
(121)
Rating: 5 stars
01/24/2011
Excellent - delicious different and a real "statement piece" on your appetizer table. Best yet no rocket science involved to make them - no pointers needed no changes. So easy you could almost do this with one arm tied behind your back. One suggestion - once these are baked remove them from the muffin tin place them on a cookie sheet and put them back in the oven to crisp up the bottoms. Read More
(83)
Rating: 5 stars
12/05/2008
I first made these in 2003 and they've been a staple for my appetizer parties ever since. I use a combination of sweet and hot sausage which because it can be hard to break up during cooking after draining I put in the food processor for a couple pulses. That way it has nice even texture. I also use a combination of pineapple salsa and sweet hot pepper & onion relish both of which gave it a hint of sweetness and zing. Between the hot sausage and the relish it has a real bite. The sour cream cuts that though. I always use a pastry bag to apply the sour cream; makes it neat quick and easy. A make-ahead tip is to pre-bake the wonton skins using a small wooden pastry dowel to press them GENTLY into the tin sprayed with Pam. Spray the skins lightly prior to baking and watch them in the oven; they can burn quickly. I then use a small scoop to fill the cups with the sausage mixture that I warmed up separately. This way you can make both days ahead (store the cooled cups in a resealable bag) then assemble just prior to plating. The thing I love about these is the texture...crunchy (from skins above the muffin rim) and chewy (part encasing the sausage). Read More
(76)
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Rating: 5 stars
01/25/2004
My husband and I tried these and really liked them. The only problem I had was that although I drained and rinsed the sausage the appetizers still tasted a little greasy as they cooled a bit. I am not really a fan of sausage anyway so that could have contributed to my 'picky-ness'. I think that this is a great idea and will try other fillings. Seasoned and grilled chicken would be wonderful. Beef taco filling would be good. Or even doing a crab rangoon filling and topping with sweet and sour might be worth a try. What about all diced veggies (peppers onions mushrooms etc.) that have been tossed with a little seasoned olive oil and topped with parmesan after baking? The possibilities are endless. Read More
(41)
Rating: 5 stars
12/11/2003
This is a very simple recipe and very impressive. I brought a triple batch to a family gathering and went home with none. I left off the sour cream and green onion and prepared a simple dipping sauce of sour cream and taco seasoning for them instead. I also used plain ground pork and a very mild salsa which made them very kid friendly. The second batch I made with Seasoned pork and hotter salsa. Next time I will go back to the plain ground pork and rely on the salsa for the seasoning. MAKE THESE! You will receive lots of praise! Read More
(40)
Rating: 4 stars
02/22/2006
I love this recipe; try brushing the wonton 'cups' with oil especially on the tips prior to baking for 5 min. before filling with sausage mixture. Return to oven to bake an additional 5 min. Read More
(30)
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Rating: 4 stars
03/10/2003
All in all the recipe was okay but I would probably try ground beef next time. Read More
(23)
Rating: 4 stars
02/21/2012
The Bunco ladies enjoyed these last night! I did pre-bake the wonton wrappers for about 8 minutes earlier in the day to make prep time easier. Also took the advice of another reviewer and pulsed the sausage in my food processor a couple of times just to get an even crumble. I also mixed the sausage salsa & cheese earlier in the day - then just popped it in the micro for a couple of minutes filled the shells and re-heated for about 6 minutes just to re-warm the shells. I got 34 out of this recipe instead of 24 - just a heads up for others. Nice appetizer and will make again. Thanks. Read More
(20)
Rating: 4 stars
01/25/2004
These are quick and easy appetizers!!! The only thing I noticed was that they were a little salty... And if you are in a rush the pre-made phyllo dough cups in the frozen food section at the supermarket prove to be a cinch!!! Read More
(20)
Rating: 3 stars
12/31/2009
couldnt find wontons so used phyllo shells. used sweet italian sausage. also sprinkled chopped black olive with green onion. black olive was the only change i liked. they were still eaten by most. next time i will try this as written instead of with whats available. Read More
(7)