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Spicy Sausage Wonton Cups

Published on October 31, 2017 | By |
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 48 wonton cups

A baked wonton wrapper turns into the perfect crispy vehicle for the savory, satisfying combination of Isernio’s hot Italian sausage, cream cheese, and spices. Serve these super-simple apps at your next group gathering and we guarantee they’ll be the first thing to go!

Spicy Sausage Wonton Cups - Simple appletizer recipe. #sausagerecipe #appetizer

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Ingredients

  • 1 lb. Isernio's hot Italian sausage (use chicken sausage if you prefer)
  • 1 pkg. wonton wrappers
  • 1 8-oz pkg. cream cheese
  • 1 cup shredded manchego cheese (use monterey jack if you can’t find it)
  • 2 green onions, chopped
  • 1 cup diced fresh tomatoes (or 1/2 can petite diced tomatoes, drained)
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. sage
  • 1/8 tsp. cayenne pepper
  • 1/2 cup shredded cheddar cheese

Instructions

  • 1. Preheat the oven to 350.
  • 2. Brown the sausage until cooked through. Drain if necessary.
  • 3. Place the wonton wrappers in the cups of a mini muffin pan. Push them against the bottom and sides so they form individual cups.
  • 4. Bake the wonton wrappers for 5-6 minutes. They will not be crisp, but they will be firm enough to stand on their own.
  • 5. Remove the wonton cups from the mini muffin pan and place them on a baking sheet.
  • 6. Mix together the sausage, cream cheese, manchego cheese, tomatoes, green onion, and spices.
  • 7. Fill the wonton cups with the sausage filling mixture. Top with shredded cheddar cheese.
  • 8. Bake 10-15 additional minutes. Watch the cups carefully as they will burn quickly. They are finished when the cups are a crisp, deep brown and the filling is bubbly and hot.
  • 9. Serve immediately.

Instructions

  • 1. Preheat the oven to 350.
  • 2. Brown the sausage until cooked through. Drain if necessary.
  • 3. Place the wonton wrappers in the cups of a mini muffin pan. Push them against the bottom and sides so they form individual cups.
  • 4. Bake the wonton wrappers for 5-6 minutes. They will not be crisp, but they will be firm enough to stand on their own.
  • 5. Remove the wonton cups from the mini muffin pan and place them on a baking sheet.
  • 6. Mix together the sausage, cream cheese, manchego cheese, tomatoes, green onion, and spices.
  • 7. Fill the wonton cups with the sausage filling mixture. Top with shredded cheddar cheese.
  • 8. Bake 10-15 additional minutes. Watch the cups carefully as they will burn quickly. They are finished when the cups are a crisp, deep brown and the filling is bubbly and hot.
  • 9. Serve immediately.

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