Can we take a moment to appreciate wontons? They’ve become my go-to for quick meals and appetizers creating chicken, beef, and shrimp taco cups, crab rangoons, pizza rolls, wonton mozzarella bites, and even breakfast sausage and egg cups. They’re extremely versatile and make the perfect vessel for a number of different ingredients. This particular recipe is one of my favorites when I’m craving pizza rolls, but feeling a bit lazy about the whole “roll” part. Spicy Italian sausage, shredded mozzarella, tomato sauce, and fresh veggies are all you need to throw these together. You can make the mix ahead of time and have it all ready to go for a quick snack or game day appetizer!
(makes 18 cups)
1lb spicy Italian ground sausage
1 (15oz) can of tomato sauce
1 1/2 cups shredded mozzarella
1 green bell pepper, finely chopped
Any other toppings or chopped vegetables you like
Tattooed Martha Tip: I dread scrubbing out each little muffin tin so I like to cut squares out of parchment paper, just slightly bigger than the wontons, and use them to line the muffin cups. It eliminates my need to clean the muffin tin afterward and makes it easier to get the wonton cups out of the tin.
In a large skillet over medium heat, cook Italian sausage. Break up into small pieces with a wooden spoon and cook for 8-10 minutes or until thoroughly cooked. Drain excess grease or use a paper towel to soak it up. Allow sausage to cool for a few minutes and then transfer to a large bowl. Add tomato sauce, 1 cup of mozzarella, bell pepper, and any other veggies you’d like.
Stir until completely mixed. If making the night before, just cover the bowl and refrigerate until ready to use the next day. Let mixture come down to almost room temperature before baking or they’ll take a lot longer to cook.
Preheat oven to 350 degrees F and line a 12 cup muffin tin with the wonton wraps. If you have an additional muffin tin, line 6 of the cups on that pan as well, if not you’ll just have to wait for the first batch to come out of the oven. See my tip above about using parchment paper to keep the muffin tin clean!
Add a heaping tablespoon of pizza mixture to each muffin cup and top with remaining mozzarella.
Of course I had a spectator..
Place in the oven to bake for 10-12 minutes or until cheese is bubbly. Remove from the oven and allow to cool a few minutes before taking them out and serving.