Another week of football action meant that it was time to try some new game time snacks! I’d always wanted to try to make sausage wontons but when I went to the grocery store, there was not a wonton wrapper to be found. So I figured phyllo pastry cups would make a good substitute (plus make things a bit easier to put together).
2 boxes frozen phyllo mini-shells
1 pound spicy bulk Italian sausage
1 small green or red pepper, diced
1 small onion, diced
2 cups shredded Monterey Jack cheese
1 cup ranch dressing
Preheat the over to 350 degrees. Cook the sausage (I added the pepper and onion right in there too) until no pink remains. Fold in 1 1/2 cups of the cheese and the ranch dressing, stirring until the cheese is melted.
Spoon the meat mixture into the cups, sprinkle with the remaining 1/2 cup of cheese. Bake for 15-20 minutes until the cheese is melted and the filling is bubbly.
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