This is a great party dish.
- Carbohydrate 7.63659239583333 g
- Cholesterol 48.5375 mg
- Fat 20.8839440625 g
- Fiber 0.48854999713103 g
- Protein 11.5699342708333 g
- Saturated Fat 8.84742479166667 g
- Serving Size 1 1 Serving (77g)
- Sodium 505.419895833333 mg
- Sugar 7.1480423987023 g
- Trans Fat 1.3959421875 g
- Calories 265 calories
Step-by-step
- Preheat oven to 350 degrees. Cook sausage and drain thoroughly.
- Combine drained sausage with cheeses, olives, dressing and red pepper flakes.
- Lightly grease muffin tins.
- Press on won-ton in each cup and bake 5 minutes.
- Remove from tins and place on baking sheet. Fill each won-ton with sausage mixture.
- Bake an additional 5-8 minutes until cheese is bubbly.
Why are the edges burning while the center remains soggy? Achieving structural integrity in baked wonton cups requires precise thermal management. Drain the cooked pork sausage thoroughly through a fine-mesh strainer before mixing; excess grease prevents the dairy proteins from forming a cohesive, bubbly matrix and softens the pastry prematurely. Grease the muffin tins lightly with high-smoke-point oil to guarantee easy release after the initial five-minute pre-bake at 350 degrees Fahrenheit. Press the wrappers gently into the indentations without stretching them thin, as structural density prevents tearing during removal. Move the par-baked wrappers from the tins to a flat baking sheet before adding the cheese and meat mixture. This heat-transfer adjustment exposes the bottom dough to direct conduction, ensuring the entire cup crisps evenly during the final five to eight minutes of oven time without scorching the delicate corners. Standard mini-muffin pans yield the correct volume for twenty-four portions, but standard 12-cup regular tins work if you adjust the wrapper positioning.
