Won Ton Wrapper Appetizers

Won Ton Wrapper Appetizers


"Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving."

Ingredients 35 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
  2. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
  3. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
  4. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
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Reviews 137

  1. 179 Ratings

Chris Miller Catley

This is an elegant, easy appetizer. Some tips: DEFINITELY cook and crumble the sausage first. If you do that, you won't have to worry about making sure the sausage is cooked properly without burning the wontons. Also, leave out the olives and ranch dressing and add finely diced red pepper AND onion. I think the ranch dressing doesn't fit this recipe. You could also use an Italian 6-Blend cheese in place of the other cheeses. With all these changes, they will taste like mini sausage sandwiches, which everyone loves. Thanks!


Received this recipe a few years ago from a friend and since then it's been a staple at parties. It's always a hit & everyone wants the recipe. I always keep them made up in my freezer. I mix up the filling & put that in a freezer bag (a lot of times I divide into small bags) & then bake up the shells & put those in another bag. Works great because then I can really pull out & make whatever I need!!! One thing I wanted to point out because I don't think the recipe makes it clear, you DO NOT pre-cook the sausage before you mix it into the rest of the ingredients. The sausage will bake fine once you put it into the shells and bake them. Also, much of the flavor of this recipe depends on the sausage you use so make sure you use one that has a good flavor to it.


I put a glass over the wontons and trim the excess off so the wonton fills the minature muffin cup, without hanging out, and you don't have the corners burning before the cup is baked...definitely cook & crumble the sausage first. I've made these for years and everyone loves them....the wontons can be frozen in a zip lock bag.