Sausage Wonton Bites
These appetizer bites are the perfect snack! They’re meaty, cheesy, crispy and packed with flavor, with sausage and wontons. They’re a fun appetizer to serve on game day or whenever you’re craving something easy, different, and delicious!
These Sausage Wonton Bites are the perfect finger food! They’re easy to make, have plenty of flavor, and they’re so different! The secret to this recipe is using store-bought wonton wrappers. You can usually find them in the produce section of your grocery store. Or, check out your local Asian supermarket – they’re sure to have a variety.
Sausage Wonton Bites
Wonton wrappers are smaller and thinner than egg roll wrappers. They’re the perfect size for this appetizer recipe that’s made in a mini muffin pan. I don’t recommend using eggroll wrappers because they’re too thick and won’t crisp up as nicely.Read more: Sausage Wonton Bites
You can use any kind of pork sausage. You can get plain pork sausage in a roll or buy links and remove the casings. If you like it spicy, use spicy Italian sausage.
I recently took these to a potluck, and everyone gobbled them up! I did the final baking in the oven before serving because they are best served hot. Yum!
Why I love this recipe
- These bites are perfect finger food! They’re meaty, cheesy, and packed with flavor, and everyone always gobbles them up.
- You can use pre-shredded cheese to speed things up.
- Prepare these ahead of time and then bake when ready. It’s that simple!
Gather these ingredients
- Nonstick cooking spray
- Wonton wrappers – You’ll need 48 wrappers.
- Pork sausage – 16-ounce roll or links with casings removed.
- Olive oil
- Green bell pepper – Finely chopped.
- Red bell pepper – Finely chopped.
- Sharp cheddar cheese – Shredded.
- Pepper Jack cheese – Shredded.
- Ranch dressing – Use your favorite prepared ranch dressing.
- Salt and pepper
- Green onions – White and green parts, sliced.
- Everything But The Bagel seasoning
How to make Sausage Wonton Bites
- Preheat your oven to 350-F and spray a 24-mini muffin tin with nonstick cooking spray. Set this aside.
- Remove the wonton wrappers from the fridge and allow them to warm up to room temperature on the counter while you’re making the filling.
- Add the oil to a large skillet and heat the pan over medium-high heat. Add the sausage, breaking it apart as it cooks. Cook the meat until it is no longer pink, then drain off the fat and blot the sausage with a paper towel to remove excess fat.
- Add the chopped peppers and all but 2-3 tablespoons of the green onions to the skillet and cook for 5-7 minutes over medium heat or until softened.
- Return the pork to the skillet, and stir in the shredded cheese and ranch dressing. Mix and heat over low heat until the cheese is melted.
- Season with salt and pepper.
- Place one wrapper in each cup of the mini muffin pan. Press the wrapper into the cup gently with your fingers so that it forms a cup. Try not to tear the wrappers.
- Bake the wrappers in the oven for 5 minutes or until lightly golden brown. Remove from the oven and set aside.
- Add a heaping tablespoon of the sausage filling to each wonton cup, and sprinkle with a pinch of Everything But The Bagel Seasoning.
- Return the pan to the oven and bake for 7-9 minutes or until bubbly and golden brown.
- Garnish with the reserved sliced green onions and serve immediately.
Tips & substitutions
- You can use any kind of sausage. I like Italian hot sausage, plain pork sausage, and bratwurst. You could also use turkey or chicken sausage as long as it is raw so that you can crumble it as it cooks.
- Chop the veggies super small and break the meat up as much as you can so that you can fit a heaping tablespoon of filling into each cup.
- Switch up the cheese! As long as you use 2 cups of cheese, you can use any kind of easily melting cheese. Gouda, mozzarella, fontina, or any kind of cheddar are all good options.
Not only are these great for game day parties, potlucks, and gatherings of all kinds, but they also make a great light meal (girl dinner, anyone?) or addition to a snack board. Serve them with a sweet chili sauce, ranch dressing or your favorite aioli for dipping. I am also fond of snacking for dinner, where I’ll put out a few other finger food treats like creamy deviled eggs and crunchy crostini.
Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat them in a low oven until just warmed through.
Check out these awesome appetizer or game-day recipes while you’re here
Get the Recipe:
Sausage Wonton Bites
- 1 12 oz pkg wonton wrappers
- non stick spray
- 1 16 oz package of pork sausage, comes in a roll
- 1 Tbsp olive oil
- ½ green pepper chopped
- ½ red pepper chopped
- 1 cup shredded Sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- ⅔ cup ranch dressing
- Salt and pepper to taste
- 5 green onions sliced, plus more to garnish
- Everything but the bagel seasoning
- Preheat the oven to 350 degrees. Prepare a 24-mini muffin tin with non-stick cooking spray.
- Remove the wonton wrappers from the fridge and allow to sit on the counter until at room temp.
Cook the meat:
- In a large skillet, add the oil and heat the pan to medium high heat. Cook the meat, breaking it apart as it cooks, until it’s cooked through (and in tiny pieces) and no longer pink. Drain off any fat and blot with a paper towel.
- To the same pan, add the chopped peppers and onions and saute for 5-7 minutes; return the sausage back to the skillet. Add in the shredded cheeses and ranch dressing. Gently mix together and cook until the cheese is melted and heated through. Salt and pepper to taste.
Make the wontons:
- Place one wrapper in each cup of the muffin tin. You want to make sure to press the wrapper so that it forms to the circle, using your fingers to press it. Don’t allow it to tear, if possible. Cook for 5 minutes, until golden brown. Remove from the oven and set aside.
- Add a heaping tablespoon of the sausage mixture into each wonton cup. Sprinkle lightly with Everything but the Bagel seasoning.
- Place the muffin pan back into the oven and bake for 7-9 minutes, or until bubbly and golden brown. Remove from the oven.
- Garnish with sliced green onions and serve immediately.
- Serve each cup with sweet chili sauce or ranch dressing, or your favorite dipping sauce or aioli.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...