• 2 cups (1 lb) Bob Evans sausage
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup ranch dressing
  • 1 can sliced black olives
  • 1/2 red pepper, diced small
  • 2 pkg fresh won ton wrappers
  • vegetable oil
  • sour cream

This appetizer reminds me of summer cook-outs because that always seems to be where we eat it!  It’s easy to put together and can be made ahead of time.  The flavor combination is great!

Directions:

Preheat oven to 350.  In a medium pan crumble and brown sausage.  Scoop sausage with a slotted spoon and transfer to a paper towel lined plate to allow grease to drain.  Mix sausage, cheeses, ranch dressing, olives, and pepper together in a bowl and set aside.  Lightly grease a mini muffin pan and line each cup with a won ton wrapper, folding it as needed to fit the cup.  Bake for 5 minutes and remove from oven.  Add sausage mixture to each cup and bake for 5 more minutes or until hot.  Serve sour cream for dipping/topping if desired.