• 1 lb bulk pork sausage
  • 3 c shredded Colby Jack cheese
  • 1/2 c finely minced red bell pepper
  • 1 pkg dry ranch dressing mix, the buttermilk dry mix by Hidden Valley brand is a gluten-free option
  • 48 wonton wrappers - I use this won ton recipe from Gluten Free On A Shoestring, using Better Batter All-Purpose Flour (plan ahead: a special ingredient needed: Expandex modified tapioca starch)
  • Cooking spray


Prepare the dough. Using the recipe and directions as described on Gluten Free On A Shoestring’s website (linked above), prepare the dough using a stand mixer. Be sure to let the dough rest at least 10 minutes. This dough is very easy to work with as long as you have properly measured out your ingredients and have extra Better Batter flour on hand for rolling. After the resting period, cut the dough in half and roll it out to a maximum of 1/8-inch. The thinner the better as long as you don’t don’t break it when you stretch/roll it, so roll as thin as you can since they will puff up a little when they bake. Continue to sparingly sprinkle flour so the dough doesn’t stick to your rolling pin or bench. Use a pizza cutter or sharp knife to cut the dough into approximately 4 inch by 4 inch squares, then gently re-rolling scraps once. I was able to easily get 48 wonton squares from the full recipe. Extras can be wrapped well and frozen for up to a month. Preheat and prepare. Preheat the oven to 350 degrees and spray a mini muffin pan with cooking spray. Make the filling. Brown the sausage in a large skillet over medium-high heat until fully cooked, 5-8 minutes. Break the sausage up into very small pieces using a wooden spoon; drain fat. Add the red bell pepper as the sausage finishes browning and cook together about 1-2 minutes until pepper begins to soften. Add the dry ranch mix and stir well to combine. Remove from the heat and add the shredded cheese, stirring until the cheese melts. First bake. Place a dough square in each of the sprayed mini muffin wells, gently pressing to form a cup. Bake (without the meat filling) for 5-7 minutes or until the wontons are lightly browned on the edges. Remove from the oven, but do not turn off oven. Fill with approximately 1 tsp meat filling gently pressing the filling into the wonton cup. Second bake. Bake the filled wonton cups for 4-5 minutes or until hot. Remove from oven and place on a serving dish. Repeat with remaining dough squares. Serve immediately. Makes 48+ appetizers. Make ahead idea! Prepare the meat filling and dough squares ahead of time, then assemble and bake when you are ready! Adapted from Gluten Free On A Shoestring and a personal family recipe