- 1 pound bulk sausage
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 medium sweet red pepper, diced
- 1 medium green pepper, diced
- 1 (4 ounce) can chopped green chilies, drained
- 1 (4.5 ounce) can chopped ripe olives, drained
- 1 (1 ounce) package ranch salad dressing mix
- 48 wonton wrappers
- vegetable oil
- In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto the bottom and up the sides of greased muffin cups. Bake at 350 degrees F for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.