Won Ton Wraps

This is a very unique, huge hit appetizer.  But, there is a hitch…..If you have long finger nails you may want to sub out the won ton wrap insertions into mini cup cake pan. I do have long nails and I got fired by a friend while making them together because I ripped every 3rd wrap. The wraps are very thin and “fragile”.


  • Green onions chopped – 1/2 cup
  • Black olives chopped – 1 cup
  • Italian sausage ground, browned and drained – 2 cups – be sure to drain after cooked
  • Sharp cheddar cheese shredded 1-1/2 cup
  • Monterey jack cheese shredded 1-1/2 cup
  • Hidden Valley Ranch Dressing 8 ounces
  • Won ton wrappers – a bunch to fill a mini cup cake pan (assume quantity to allow for some nail punctures)


  • Preheat oven to 350 degrees
  • Saute, crumble and drain sausage
  • Combine rest of ingredients
  • Add sausage
  • Mix well
  • Set aside & slightly cool – NOT COLD or refrigerated before baking
  • Insert won top wrappers into mini cup cake pan (VERY, VERY light Pam or other buttering is ok)
  • Fill each won ton wrapper 2/3 to 3/4
  • Place in the oven and bake for 5 minutes
  • NOW you have an appetizer very few people have had

ANYWAY YOU WANT IT TIPS:  The quantity should make at least 48.  Any time I have made these, the guests are wowed.  If you don’t like or eat sausage, but do eat turkey or ground beef  go ahead and switch out. If using turkey or ground beef, you may need to add some spices. Aren’t you impressed I have the ingredient quantities?

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