These stars can be served hot or at room temperature. I have experimented often with these ingredients and the recipe lends itself to a variety of individual tastes. Mary Anne Fields, Greeneville, Tennessee
- 1 pound bulk spicy pork sausage
- 2 medium carrots, finely shredded
- 1 medium onion, finely chopped
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped green pepper
- 1 cup (4 ounces) finely shredded pepper Jack cheese
- 1 cup (4 ounces) finely shredded cheddar cheese
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1 teaspoon lemon-pepper seasoning
- 36 wonton wrappers
- 1 tablespoon butter, melted
- 1/8 teaspoon garlic powder
- Sliced cherry tomatoes, optional
- In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onion, peppers, cheeses, sour cream, garlic and lemon-pepper.
- Press wonton wrappers into miniature muffin cups coated with cooking spray. In a small bowl, combine butter and garlic powder; brush over edges. Bake at 350° for 8-9 minutes or until lightly browned.
- Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired. Yield: 3 dozen.
Originally published as Spicy Sausage Wonton Stars in Taste of Home June/July 2008, p57
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