Sausage Wonton Stars Recipe
- 1 package (12 ounces) wonton wrappers
- 1 pound bulk pork sausage
- 2 cups (8 ounces) shredded Colby cheese
- 1/2 medium green pepper, chopped
- 1/2 medium sweet red pepper, chopped
- 2 bunches green onions, sliced
- 1/2 cup ranch salad dressing
- 1. Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350° for 5 minutes or until edges are browned.
- 2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoonful into each wonton cup. Bake for 6-7 minutes or until heated through. Yield: about 4 dozen.
1 serving (3 each) equals 215 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 384 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.
Reviews for Sausage Wonton Stars
"Great appetizer and loved by all !"
"Excellent recipe! I have used mini tart shells in lieu of wontons and it has worked great!"
"I love these, I do cut the wonton wrappers into rounds with a 2 3/4-3" biscuit cutter and call them Sausage Wonton "Moons".....maybe not as pretty, however leaving the wontons in stars, those little points are quite sharp."
"I love making these for my Christmas Party as the Red & Green Peppers add to the Christmas look. They are so easy and tasty."
"This recipe is delicious! It is so easy and quick to make and everyone loves them!! They also warm nicely so that you can make ahead and reheat to serve."
"This is very close to the recipe I use. I spray the wonton wrappers with Pam before putting them in the oven the first time, instead of green onions I use a can of diced black olives, and I use more cheese and ranch dressing. I will have to give them a shot with green onions next time... if my wife allows it (once I make something she goes nuts over I am not allowed to tinker with it at all). :D"
"This are so good and so fun to make and serve. I followed the recipe and they turned out great!!"
"I like this recipe. I used ground turkey instead of sausage."
"I have made this again again! Wonderful to freeze and have ready in a moments notice!"
"These are absolutely delicious. Along with the peppers and green onions, I add regular onion. All chopped up it's delicious."
"I've made these easy and tasty tidbits for two parties and they are a huge hit! I highly recommend."
"I have made these several times already and every time they have been a huge hit. When I ran out of wonton shells family members have used it as chip dip and even added it to eggs in the morning, claiming it was delicious no matter what they used it for. They are quick, simple, and delicious."
"I've made these several times. They are great."
"Made this for a party for something a little different. When these hit the table they were gone in minutes. I forgot the ranch dressing but they were just as good without it! Can make ahead of time!"
"Have made multiple times and usually make double batches. Very yummy. The mix does freeze well and makes it quick to prepare a last minute batch."
"my famil and my friends really liked the wonton stars a lot at my party they went real fast"
"This is always a hit! Very tasty and looks festive too."
"I have made this recipe for several get togethers and never have any leftovers! I have also made it with chopped cooked chicken."
"I made these for the first time last night and they were a huge hit! To lighten them up, I used turkey Italian sausage and low-fat (NOT fat free) Ranch dressing. I used a mix of pre-shredded colby and monterey jack cheese. They make a nice presentation and are different from other appetizers because of the wontons. Absolutely delicious, will definitely make them again."
"these are great, my daughter in made them and I will be making them very soon.."
"These were great- next time I will cut the corners off before putting them in the tins because the corners got very hard making them very sharp and hard to eat(just slowed us down is all)"
"I use ground chicken in place of the sausage for a more nutritious, less greasy version and they still taste fantastic!"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer