Ingredients :
- 1 lb bulk breakfast sausage
- 1 can medium black olives - sliced
- 1 small red bell pepper - finely diced
- 1 small can diced green chiles
- 1 envelope (or 3 tbs) ranch dressing mix
- 3 cup shredded cheddar jack cheese
- 1 packages wonton wrappers (48)
- 2 tbsp olive oil
Method :
- In a large skillet over medium heat crumble and brown sausage until fully cooked. About 10 minutes. Add diced red pepper and cook 2 minutes more.
- Turn off heat. Gently stir in black olives, green chiles and ranch dressing mix until well incorporated. Let cool while you prep the wonton wrappers.
- Preheat oven to 350°F and pull out a couple muffin tins. No need to grease. Lay 24 wrappers in a single layer on a clean work surface. Brush lightly with olive oil. Flip and brush the other side with olive oil. ( I have 2, 12 count muffin tins so I work 24 wrappers at a time and place both tins in oven at once.)
- Nestle oiled wrappers down into muffin wells to make "crowns". Pop tins in oven and bake for 5 minutes until points of crowns are golden brown. When done transfer crowns to an ungreased baking sheet in a single layer.
- Repeat oiling and baking with remaining wrappers until you have 48 crowns. Don"t turn off your oven.
- Stir shredded cheese into sausage mixture until well incorporated. Spoon an equal amount of mixture into each crown on the baking sheet until it is all used up. Pop filled crowns into oven and bake 5 - 7 minutes more. Serve warm and enjoy!
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