Want a quick, easy, make-ahead recipe for when you have out-of-town guests for the weekend? You have GOT to try this one.
As I mentioned last week, my college roommate and her daughter came into town last weekend. We had a blast! It's always great to have them here, and hopefully, in a couple of years, we'll be seeing even more of them when E comes to school here. *fingers crossed*
Anyway, I love creating fun breakfasts when visitors arrive. You don't always know what you'll end up doing for lunch and dinner (although I always have options), but you can pretty much guarantee that everyone will be around for breakfast. I like to offer a little something sweet, a little something savory, and a little fruit. Nothing huge and heavy, but just enough to get us started.
So last weekend I made these beauties that everyone loved. I made the filling a day or two ahead of time and just baked them up in the morning when I needed them. Easy!
You only need four ingredients: sausage, cheese, ranch dressing, and won ton wrappers. You can handle four ingredients, right?
After the sausage has browned, put it in a bowl to cool just a bit.
Add about a half cup of ranch dressing.
And about a cup and a half of cheese--cheddar/monterrey jack combo.
Mix everything together.
Let me know if you need me to slow down.
At this point you can either transfer the sausage mixture into a plastic container to refrigerate until you need it . . .
. . . or you can bake these puppies up and devour them.
Here's how you bake them.
Take 24 won ton wrappers and carefully shape them into a mini-muffin tray that has been sprayed with cooking spray.
Just kind of smoosh it in, like this.
Put the tray of empty won tons in a 350 degree oven for about 5 minutes until they get slightly brown around the edges.
Now fill the won tons with a teaspoon or two of the sausage mixture.
And bake for another 10-15 minutes, but watch them! They can burn!
You'll know they're done when they are crispy and brown . . . like this.
Now pile them up on a pretty plate . . .
. . . and enjoy!
Note: this recipe actually makes about 48 won tons. I only baked about half of what I had.
If you want the printable version of this recipe, click here.