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Sausage-Filled Stars

My family loves these snacks with a savory sausage-cheese filling. The star shape makes them perfect for Christmas.
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    4 dozen

Ingredients

  • 1 pound bulk sausage
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded Monterey jack cheese
  • 1 medium sweet red pepper, diced
  • 1 medium green pepper, diced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 1 envelope ranch salad dressing mix
  • 48 wonton wrappers
  • Vegetable oil

Directions

  • In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350° for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
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Reviews

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Average Rating:
  • htrimnal
    Dec 20, 2016

    Every time I make these for a potluck, they disappear and I'm always asked for the recipe. I have used the pre-made tartlet or hors d'oeuvres cups found in the freezer section vs. making the wonton starts. They're not as cute but are a real time saver. The olives sound like a strange ingredient but they really add a great flavor!

  • marcdavis1128
    Oct 18, 2012

    No comment left

  • jenbahan
    Dec 29, 2010

    Made these for this year's cookie party. I didn't make enough, as they were gone a half-hour into the party! I omitted the olives, as I am not the biggest olive fan and I had forgot to get them at the store!

  • RachelleT
    Nov 14, 2008

    This is one of my all time favorite recipes. I made this for my annual x-mas party about 3 years ago...it's ALWAYS gone before everything else. VERY GOOD!! **I did have trouble finding the wonton wrappers so I used the Filo pastries found in the frozen section..very good!!!

  • rainy23333
    Oct 25, 2006

    No comment left