Sausage and Cheese Wonton Blossoms

Mix together cooked and crumbled sausage with cheese and ranch dressing. Try to keep husband from eating entire mixture while you prepare the wontons in the mini muffin pan.

Spray mini muffin pan VERY lightly. I often will spray then blot up any excess with a towel. The pan does not need to be sprayed again after the initial batch. It’s very imporant not to use too much, as the bottom of the wontons can become greasy.

Place one wonton in each cup to create space for the filling. Be sure edges are sticking up rather than folding back into the space. Drop a small amount of filling into each cup (you should be able to fill two trays).

Bake at 350 degrees for about 10 minutes, but keep your eye on them! The edges of the wontons go from perfectly not done to golden (what you want!) to charred VERY quickly.

Let cool, and try to grab one before the vultures attack! These are easily removed from the pan by grabbing the edges of the wontons and lifting out.

I hope these proportions are correct; this is a VERY forgiving recipe, so I never measure. Other fillings can be added: peppers, olives, etc.

I’ve even used this wonton trick with turkey and cranberry sauce! The crunchy cooked edges are always wonderful.