Baked Sausage And Cheese Mini Wontons Recipe

You know those recipes that are just perfect for every occasion? Whether it’s a casual get-together, a holiday party, or just a snack craving that hits in the middle of the afternoon—these baked sausage and cheese mini wontons are exactly that. They’re bite-sized, cheesy, savory little parcels of goodness that disappear almost as quickly as you can put them on the table! The crispy, golden wonton wrapper is the ideal shell to hold all that melted cheese and flavorful sausage, and the best part? They’re baked, not fried, so you can enjoy them without feeling too guilty. I love making these whenever I need a quick but crowd-pleasing appetizer.

this RECIPE

My mini wonton love affair (or how I became addicted to bite-sized food)

I first stumbled across these mini wontons when I was preparing for a last-minute potluck. I needed something easy but also impressive enough to make it look like I didn’t throw it together at the last second (even though I totally did). These wontons ended up being such a hit that they’ve since become my go-to party trick. The combination of sausage and cheese is an instant crowd-pleaser, and they come together so quickly that I always feel like I’ve hacked the party snack system. Plus, they’re incredibly versatile—you can switch up the fillings, add different spices, or even make them ahead of time and freeze them. The crispy, cheesy bites won over everyone, and now they’re a regular feature at any gathering we host!

A little background: The versatile wonton wrapper

Wonton wrappers are a staple in Chinese cuisine, traditionally used for making dumplings or wontons filled with shrimp or vegetables. But over time, home cooks around the world have discovered that these delicate sheets of dough are the perfect vessel for all kinds of fillings—savory or sweet. What I love about wonton wrappers is how they crisp up beautifully in the oven, turning golden brown and perfectly crunchy. While many people associate wontons with steaming or frying, baking them is an easy, healthier alternative that still gives you that perfect crunch. These baked sausage and cheese mini wontons are a fun, flavorful twist on the classic!

Let’s talk ingredients: The stars of this dish

The beauty of this recipe lies in its simplicity. You don’t need a long list of fancy ingredients to create something amazing!

• Ground sausage: This is the main flavor booster here, offering a rich, savory taste that pairs beautifully with the cheese. If you’re in a pinch or want to try something different, you could swap the sausage for ground turkey or chicken. They both work great and offer a lighter flavor.
• Shredded cheddar cheese: Melty and gooey, cheddar cheese is the heart of these wontons. Feel free to experiment with different cheeses. Mozzarella would give you that satisfying stretch, while pepper jack would add a spicy kick.
• Green onions: These little guys bring a nice freshness and subtle onion flavor that cuts through the richness of the cheese and sausage. If you’re out of green onions, finely chopped chives work well as a substitute.
• Grated Parmesan cheese: Parmesan brings a salty, nutty flavor that complements the sausage and cheddar beautifully. It also adds a nice crispness when baked. If you don’t have Parmesan, try Pecorino Romano for a similar vibe.
• Black pepper: A little bit goes a long way, adding just the right touch of warmth to the filling. You could also add a dash of red pepper flakes for some heat.

Essential kitchen tools: Keep it simple!

You don’t need much to whip up these sausage and cheese wontons, but here are a few tools that will make the process even easier:

• A skillet: To cook the sausage. A non-stick or cast iron skillet works best, but any good frying pan will do the trick.
• A baking sheet: This is where your wontons will get golden and crispy. Lining it with parchment paper ensures easy cleanup and prevents sticking.
• A pastry brush: You’ll need this to lightly brush the wontons with olive oil or melted butter before baking. If you don’t have a pastry brush, you can just use the back of a spoon or your fingers to lightly coat them.

Step-by-step: Making these cheesy wontons

Now, let’s get into the fun part—making these delightful little bites!

1. Prep the oven and cook the sausage: Preheat your oven to 375°F (190°C). While it’s heating up, cook the sausage in a skillet over medium heat. Break it up with a spatula and stir until it’s browned and fully cooked. Don’t forget to drain any excess fat once it’s done. That keeps the filling from getting too greasy.
2. Mix up the filling: In a medium bowl, combine the cooked sausage, shredded cheddar cheese, green onions, Parmesan, and a sprinkle of black pepper. Stir everything together until it’s well mixed. Trust me, the smell at this point is so good, you’ll want to sneak a bite of the filling—go for it!
3. Filling the wontons: Lay out your wonton wrappers on a clean surface. Drop about a teaspoon of the filling into the center of each one. Be careful not to overfill them, or they’ll burst open in the oven (speaking from experience here!). Dip your finger in a little water and run it along the edges of the wrapper, then fold it over to make a triangle. Press the edges together firmly to seal.
4. Get them oven-ready: Place the filled wontons on a baking sheet lined with parchment paper. Give them a light brush with olive oil or melted butter to help them crisp up beautifully.
5. Bake to perfection: Pop them in the preheated oven and bake for 10-12 minutes, or until they’re golden brown and crispy. Your kitchen will smell amazing by now, and once you pull them out, it’ll be hard not to dive right in. Let them cool for a couple of minutes before serving—just so you don’t burn your mouth!

Variations and adaptations: Make them your own

This recipe is incredibly versatile, and I’ve tried all kinds of variations over the years:

• Vegetarian version: Swap out the sausage for sautéed mushrooms or a mix of finely chopped veggies like bell peppers and zucchini. You can also add in some extra cheese for more richness.
• Gluten-free: If you’re avoiding gluten, you can find gluten-free wonton wrappers at most specialty stores, or even make your own using rice paper. The texture will be slightly different, but they’re still delicious.
• Spicy twist: For a little heat, add some chopped jalapeños or a dash of cayenne pepper to the filling. You can also use a spicy sausage if you’re feeling bold!
• Seasonal flavors: Around the holidays, I’ve added a little dried cranberry or even a touch of sage to the filling for a festive twist. It adds a lovely sweetness and aroma.

How to serve these bite-sized delights

If I’m serving these mini wontons at a party, I love to arrange them on a platter with some colorful garnishes. Fresh parsley or cilantro adds a nice pop of color. You can also serve them with a simple dipping sauce—sweet chili sauce or a creamy ranch dip are my go-tos. Pair them with a light salad or some crunchy veggies, and you’ve got the perfect appetizer spread.

drink pairings: Something refreshing!

Since these wontons are savory and rich, I like to serve them with something refreshing:

• Sparkling water with lemon or lime: The bubbles and citrus help cleanse your palate between bites.
• Iced green tea: It’s light, slightly bitter, and pairs well with the richness of the cheese and sausage.
• Cucumber mint cooler: Blend cucumber, mint, a little lemon juice, and top it off with sparkling water—perfect for a hot day.

Storing and reheating: Making the most of leftovers

If you somehow have any leftovers, you can store these wontons in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 5-7 minutes, and they’ll crisp right back up. Avoid microwaving them—it’ll make them soggy, and no one wants that!

Adjusting for different serving sizes

This recipe makes about 24 mini wontons, but you can easily scale it up if you’re feeding a larger crowd. Just double the ingredients, and you’re good to go. I’ve found that they bake best in a single layer, so if you’re making a lot, you might need to bake them in batches.

Troubleshooting: A little friendly advice

If your wontons aren’t sealing properly, make sure you’re using enough water to moisten the edges, and press firmly to seal. If they’re getting too dark before the 10-minute mark, your oven might be running a little hot—just keep an eye on them and pull them out when they’re golden.

Ready to give it a try?

These baked sausage and cheese mini wontons are ridiculously easy and oh-so-tasty. Whether you’re making them for a party, as a snack, or just because, I promise they’ll be a hit. Go ahead, make them your own, and don’t be surprised when everyone asks for the recipe!

FAQs

1. Can I freeze these wontons? Yes! Assemble the wontons, freeze them on a baking sheet, then transfer to a freezer bag. Bake them straight from frozen, adding a couple of extra minutes to the baking time.
2. What’s the best dipping sauce for these wontons? Sweet chili sauce, honey mustard, or even a simple soy dipping sauce works great!
3. Can I make them ahead of time? Absolutely! You can prepare the wontons a few hours ahead, refrigerate them, and bake just before serving.
4. Do I have to use cheddar cheese? Nope! Feel free to mix it up—mozzarella, pepper jack, or even gouda would be delicious.
5. How do I stop the wontons from sticking to the baking sheet? Lining your baking sheet with parchment paper will prevent sticking. Plus, it makes for easier cleanup!

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