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1
Mix together cooked and crumbled sausage with cheese and ranch dressing.
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2
Try to keep husband from eating entire mixture while you prepare the wontons in the mini muffin pan.
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3
Spray mini muffin pan VERY lightly.
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4
I often will spray then blot up any excess with a towel.
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5
The pan does not need to be sprayed again after the initial batch.
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6
Its very imporant not to use too much, as the bottom of the wontons can become greasy.
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7
Place one wonton in each cup to create space for the filling.
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8
Be sure edges are sticking up rather than folding back into the space.
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9
Drop a small amount of filling into each cup (you should be able to fill two trays).
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10
Bake at 350 degrees for about 10 minutes, but keep your eye on them!
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11
The edges of the wontons go from perfectly not done to golden (what you want!)
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12
to charred VERY quickly.
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13
Let cool, and try to grab one before the vultures attack!
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14
These are easily removed from the pan by grabbing the edges of the wontons and lifting out.
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15
I hope these proportions are correct; this is a VERY forgiving recipe, so I never measure.
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16
Other fillings can be added: peppers, olives, etc.
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17
Ive even used this wonton trick with turkey and cranberry sauce!
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18
The crunchy cooked edges are always wonderful.
