Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray or oil.
Step 2: Press one wonton wrapper into each muffin cup, gently shaping it to form a cup. Lightly spray the wonton wrappers with cooking spray.
Step 3: Bake for 5–6 minutes until lightly golden. Remove from oven and set aside.
Step 4: In a skillet over medium heat, cook the ground sausage until browned. Drain any excess grease.
Step 5: Add the diced bell pepper and cook for another 2–3 minutes until softened. Remove from heat.
Step 6: In a bowl, combine the sausage mixture with cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well blended.
Step 7: Spoon the cheesy sausage filling into each pre-baked wonton cup.
Step 8: Return to oven and bake for an additional 6–8 minutes, until the filling is bubbly and the wonton edges are golden brown.
Step 9: Let cool slightly before serving. Garnish with chopped green onions or parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to crisp them back up. These can also be frozen before baking—assemble, freeze in the tin, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
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