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Ranch-Sausage Wonton Cups

 Ranch-Sausage Wonton Cups
To dress up these tasty appetizers, use small cookie cutters to cut shapes out of additional wonton wrappers. Bake until lightly browned and serve with the Ranch-Sausage Wonton Cups. —Betty Huddleston, Liberty, Indiana
16 ServingsPrep: 20 min. Bake: 5 min./batch


  • 32 wonton wrappers
  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/2 pound ground beef
  • 3 cups (12 ounces) shredded Colby-Monterey Jack cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 to 3 teaspoons ranch salad dressing mix
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • Press wonton wrappers into muffin cups. Bake at 350° for 5
  • minutes or until lightly browned.
  • Meanwhile, in a large skillet, cook sausage and beef over medium heat
  • until no longer pink; drain. In a large bowl, combine the cheese,
  • mayonnaise, sour cream, milk, salad dressing mix and meat mixture.
  • Spoon 2 tablespoonfuls into each wonton cup; top with olives. Bake
  • for 5-7 minutes or until heated through. Serve warm. Refrigerate
  • leftovers. Yield: 32 appetizers.