Tuesday, September 27, 2011

Sausage Bites

This recipe comes courtesy of one of Michelle's cousins, Kathy. This is another one that you can mix up the filling the night before and assemble and bake them the day of. If you can't tell, we love doing prep work ahead of time.

Here's what you need:
1 red bell pepper
1 small can of sliced black olives
1 lb Italian sausage (we used sweet, but you can do spicy or a mix if you want)
1 cup ranch dressing
1/2 cup shredded mozzarella
1/2 cup shredded cheddar (we used medium cheddar)
1 package of wonton wrappers

Start by browning your sausage in a 10" skillet. Make sure that it is cooked completely. Using a slotted spoon, scoop the sausage onto a paper towel covered plate to soak up some of the grease.

While your sausage is cooking, dice up one red bell pepper. This green bowl makes it look as though the pepper is floating, doesn't it?

Then, chop up the sliced olives. We like to buy the pre-sliced, but not chopped black olives. The chopped olives are too finely chopped for our tastes. We also always keep sliced olives on hand for one thing or another. You can buy whole olives if you'd rather do all the chopping yourself.

Grate up half a cup of each cheese and add to the bowl with the pepper and olive. We don't typically buy pre-grated cheese. Grating your own is better for you. And, you get a nice forearm workout!

Pour in the ranch dressing and add the sausage. Stir up to combine all the ingredients.

At this point, you can toss this mixture in the fridge overnight if you desire.

Start your oven pre-heating you oven to 375 degrees. We wouldn't pre-heat your oven before this, because it takes some time to assemble the little pockets.

Spread some wonton wrappers out on a parchment covered cookie sheet. Have a small bowl of water ready and dampen the edges of the wonton wrapper. This is hopefully help them seal. Some of ours came open. They were still really tasty.

Spoon a small amount of the sausage mixture onto the center of the the wonton wrapper.

Now, simply fold the edge of the wrapper over to seal up the pocket.

Bake for about 15 minutes, or until the wontons begin to turn brown. We had two trays in the oven at a time, and rotated the racks every 5 minutes.


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