Baked Sausage And Cheese Mini Wontons Recipe

Have you ever needed a quick party snack or an easy weeknight appetizer that’s as fun to make as it is to eat? Enter Baked Sausage and Cheese Mini Wontons! These bite-sized, savory pockets of joy combine crispy wonton wrappers with a cheesy, sausage-filled center that’ll have your guests asking for the recipe before they’ve even finished their first round. This recipe is one of my go-tos whenever I need something easy but impressive—there’s just something about a crispy, golden wonton that makes everyone think you went all out. But the best part? They’re so simple to make, you could probably whip these up in under 30 minutes from start to finish.

One time, I brought these mini wontons to a family gathering, and they were gone before I could even grab a second one! I distinctly remember the crunch of that first bite, followed by the warm, cheesy goodness inside. The combo of sausage and cheese is already a classic, but there’s something magical about wrapping it in a wonton, baking it to crispy perfection, and serving it hot from the oven. It’s the kind of dish that makes you feel like a snack magician, pulling off something that seems so much more complicated than it really is.

this RECIPE

How I discovered my love for wontons 🥟

I first stumbled upon baked wontons during a potluck. A friend brought a batch filled with crab and cream cheese, and after a single bite, I was hooked. There was something about the contrast between the crunchy exterior and the creamy, savory filling that made me obsessed. So, naturally, I started experimenting with my own versions. And since I’m a big fan of sausage and cheese (let’s face it, who isn’t?), that’s where I ended up—deliciously cheesy, meaty wontons that have become a staple in my house. I’ve made these for game nights, family dinners, and even as a quick snack to satisfy a craving. Trust me, once you try these, you’ll be coming back to them over and over.

A little background on wontons

Wontons have a long history in Chinese cuisine, traditionally boiled or fried and filled with everything from pork to shrimp, or even vegetables. In fact, wontons were considered a luxury food at one point, often served in soups during special occasions. Over time, though, their popularity has exploded, and now you can find them in various forms worldwide—from wonton soup to fried wontons filled with just about anything. What makes this version unique is the baking process. By baking instead of frying, you get a crispy, golden wonton without the mess (or the extra calories) that comes with deep-frying. Plus, the cheesy sausage filling brings in a more Western flavor profile, blending cultures into one seriously tasty snack.

Let’s talk ingredients: why they work and what you can swap

The beauty of these mini wontons is how versatile they are. With just a few simple ingredients, you can customize them to your liking:

• Ground sausage: This is the star of the filling. The sausage brings a flavorful, savory base, but if you’re out or want something leaner, ground turkey or chicken would work just as well. I’ve even tried it with spicy sausage for a little extra kick, and it was a hit!
• Cheddar cheese: What’s a wonton without some cheese, right? Cheddar melts beautifully, giving these wontons that gooey center. You could easily swap it for mozzarella or pepper jack if you want something milder or with a bit more spice. Fun fact: cheddar is also rich in calcium, making these a sneaky way to get in some extra nutrients.
• Green onions: These add a nice pop of color and a mild onion flavor that cuts through the richness of the cheese and sausage. If you’re out of green onions, you could use chives or finely diced yellow onion.
• Parmesan cheese: The Parmesan adds a salty, nutty flavor that complements the other ingredients perfectly. It also helps add a bit of crispness when the wontons bake. No Parmesan? Pecorino Romano would be a great alternative.
• Wonton wrappers: These are the vessel that holds all that cheesy, sausagey goodness. I usually pick up a pack from my local grocery store, but if you’re feeling ambitious, you could make your own. (I won’t judge if you don’t—store-bought is the way to go in my book.)

Essential kitchen tools to make your life easier

For this recipe, you don’t need a ton of fancy gadgets. In fact, I bet you already have most of what you need:

• Skillet: A good skillet is essential for browning the sausage. I prefer using a nonstick skillet because it makes cleanup easier, but any medium-sized pan will do the trick.
• Mixing bowl: This is where all your filling magic happens—mix the sausage, cheeses, and seasonings together in a big bowl.
• Parchment paper: Lining your baking sheet with parchment paper ensures the wontons don’t stick and makes cleanup a breeze. You could also use a silicone baking mat if you have one.
• Basting brush: For brushing the wontons with oil or butter before baking, this little tool makes sure every inch of your wonton gets nice and crispy. If you don’t have a brush, you can always use a spoon to drizzle the oil over the top.

Let’s get cooking: my foolproof method

Alright, here’s how you make these crispy, cheesy little bites of joy:

1. Preheat the oven to 375°F. (A hot oven means crispy wontons!)
2. Cook the sausage: Grab your skillet, set it over medium heat, and brown the sausage until fully cooked. It should be golden brown and fragrant at this point. Drain off any excess fat—I once forgot this step and ended up with soggy wontons (not ideal).
3. Make the filling: In a large mixing bowl, combine the cooked sausage, shredded cheddar, green onions, Parmesan cheese, and black pepper. Stir it all together until everything’s evenly mixed. Don’t worry if it looks a little lumpy, it’ll melt together beautifully in the oven.
4. Assemble the wontons: Place a wonton wrapper flat on a clean surface. Spoon about a teaspoon of the filling into the center. (Be careful not to overfill, or your wontons might burst!) Moisten the edges of the wrapper with a bit of water, fold it into a triangle, and press the edges to seal. Repeat with the remaining wrappers and filling.
5. Bake to perfection: Arrange the wontons on a parchment-lined baking sheet, brush them with olive oil or melted butter, and pop them in the oven for 10-12 minutes. You’ll know they’re ready when they’re golden brown and crispy on the edges. (Pro tip: Keep an eye on them after the 10-minute mark—every oven’s a little different.)
6. Cool and serve: Let the wontons cool for a few minutes before serving. They’ll be super hot straight out of the oven, and while it’s tempting to dive in right away, trust me—you don’t want to burn your mouth!

Variations and creative twists

Once you’ve mastered the basic recipe, the fun really begins. Here are some variations I’ve tried over the years:

• Spicy sausage wontons: Swap the regular sausage for spicy Italian sausage and add a pinch of red pepper flakes to the filling for some heat.
• Vegetarian wontons: Skip the sausage and load these up with a mix of sautéed mushrooms, spinach, and extra cheese. You can also use a plant-based sausage alternative for a meat-free option.
• Mexican-style wontons: Use chorizo instead of sausage, and add some cumin and chili powder to the filling. Serve with salsa for dipping!
• Buffalo chicken wontons: Swap the sausage for shredded cooked chicken, and mix in some buffalo sauce and blue cheese crumbles for a game-day twist.

Serving ideas to impress your guests

When it comes to serving these mini wontons, I love to make them the centerpiece of a snack platter. Arrange them in a spiral on a large plate, sprinkle some extra chopped green onions over the top for color, and serve them with a couple of dipping sauces—think ranch, honey mustard, or even a spicy sriracha mayo. They also pair well with a fresh side salad to balance out the richness. If you’re feeling extra fancy, garnish the plate with some fresh parsley or cilantro for a pop of color.

Drink pairings: what goes best with crispy wontons?

Since these wontons are rich and savory, I love pairing them with something light and refreshing. A cold, crisp beer—like a pilsner or a light lager—is perfect. If you’re more of a wine drinker, go for a chilled Sauvignon Blanc or a light, fruity rosé. For a non-alcoholic option, sparkling water with a squeeze of lime does the trick, cutting through the richness of the cheese and sausage.

Leftovers? No problem!

These wontons store beautifully, making them perfect for meal prepping or snacking later. Once cooled, pop them in an airtight container and store them in the fridge for up to 3 days. To reheat, just bake them in the oven at 350°F for about 5 minutes, or until they’re crispy again. You can also freeze them! Lay them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. They’ll keep for about 2 months and reheat beautifully in the oven—just add a few extra minutes to the bake time.

Scaling up or down

This recipe makes about 24 wontons, but it’s super easy to adjust if you’re feeding a crowd or just making a snack for yourself. If you want to double the recipe, just make sure you’ve got an extra baking sheet or two ready to go. On the flip side, if you’re only cooking for two, cut the recipe in half and you’ll still have plenty to enjoy without going overboard.

Common issues and how to avoid them

• Wontons too soft? You might have underbaked them. Make sure they’re golden brown before pulling them out of the oven.
• Filling leaking out? It’s easy to overfill the wontons, which can cause them to split during baking. Stick to about a teaspoon of filling per wonton.
• Edges not sealing? Make sure to moisten the edges with water before pressing them together. This helps the wonton wrappers stick and stay sealed while baking.

Give them a try!

I hope you’re as excited about these baked sausage and cheese mini wontons as I am! They’re simple, delicious, and endlessly customizable. Whether you’re serving them at your next party or just whipping up a batch for yourself, these wontons are sure to become a new favorite.

Frequently Asked Questions:

Q: Can I fry these wontons instead of baking them?
A: Absolutely! If you prefer fried wontons, just heat some oil in a skillet and fry them until golden brown on both sides. They’ll be a bit richer but just as tasty!

Q: Can I make these wontons ahead of time?
A: Yes! You can assemble the wontons ahead of time and store them in the fridge until you’re ready to bake. You can also freeze them for longer storage.

Q: Can I use a different type of cheese?
A: Of course! Cheddar is my go-to, but mozzarella, pepper jack, or even Gouda would be delicious alternatives.

Q: How do I keep the wontons crispy?
A: For the crispiest results, serve the wontons fresh out of the oven. If you need to reheat them, pop them back into the oven to re-crisp rather than microwaving them.

Q: What dipping sauces go well with these wontons?
A: I love serving these with ranch dressing or a spicy sriracha mayo, but honey mustard or a tangy BBQ sauce would also be great options.

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