At first glance this recipe looks like it has a lot of steps, and it does. The nice thing is that each step can be done ahead of time.I cooked the sausage and peppers on morning when I was making breakfast.  I did, of course, add some of them to our scrambled eggs.For the wonton wrappers, I cooked those one evening when I had the oven on for dinner.  Once they were cool, I stored them in a zip lock bag on the counter.

Once I was ready to serve these yummy bites I simply assembled them and heated them up. There were a big hit.

Other great appetizers using baked onto wrappers: Bite Sized Tacos,  Mushroom and Sausage Cups, and  Buffalo Wings in a Cup.

What You Need:

1 Lb. Italian Sausage

2 Tablespoons Olive Oil

2 Diced Bell Peppers

1 Small Diced Onion

Salt and Pepper

2  Cups Cubed Mozzarella

Cooking Spray

Wonton Wrappers

What To Do:

For the Sausage:

Cook the italian sausage in a pan.  Drain the sausage and set aside.  Add the bell peppers and onions to the pan, sprinkle with salt and pepper,  and  sauté until the peppers and onions are soft.  Stir the peppers into the sausage and set aside.

For the Wonton Cups:

Reheat oven to  375 degrees.  Spray mini muffin tins with non stick spray.  Tuck a wrapper into each hole.  Make sure to spread them out so there will be room for the filling.  Cook, unfilled, for about 15 minutes or until the wonton wrappers are golden brown.  Remove from tin and cool on wire rack.   20131103-072322.jpg

For the Appetizer:

Place the cooked wonton wrappers back in the cupcake tins.  Add the sausage and a cube of cheese. Heat in the oven until the cheese is melted, about 7 minutes.