Paulie’s Way Out Wonton Appetizer
 
  • 1 lb. Bob Evans original recipe sausage (use Italian Style if you like hotter)
  • 1 package prepared small size wonton squares (4"x4")
  • 1 red bell pepper, chopped fine
  • 1 small can black olives, chopped fine
  • 1 small can polar shitake mushrooms chopped very fine
  • 1.5 cup shredded sharp cheddar cheese
  • 1.5 cup shredded monterey jack cheese (hot pepper cheese if you like it hot)
  • 1 cup ranch salad dressing
  • Cooking spray
  Preheat oven to 350. Spray mini muffin pan with cooking spray. Place wonton square very carefully in each muffin well by pressing the bottom and the sides of the square as flat to the sides as possible to form a cup. Bake at 350 for 5 minutes. Corners of each wonton should be slightly golden brown.

Sautee the sausage in a large skillet and chop into small pieces. When the sausage is browned, drain the excess grease.

In a large bowl, mix the sausage, red pepper, olives, and both cheeses. Add the ranch dressing and mix well. With the wontons still in the muffin pan, fill each baked wonton cup with the mixture using a spoon. Fill each to the surface of the pan.

Bake filled wontons at 350 for another 8-10 minutes. Remove from oven and let cool completely.

Recipe makes 48 – 52 wontons.
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