Prep Time: 15 minutes Cook Time: 10 minutes
1 pound Mulay Sausage ground
1/2 cup chopped red pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup non-fat plain yogurt
1 can (2.25 ounces) sliced ripe olives
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F. In a heavy skillet, sauté sausage, red pepper, onion, and garlic, stirring often, until sausage is cooked through. Drain and let cool to room temperature.
While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil. Place one wonton in each mini-muffin slot and spray with vegetable oil. Bake 5 minutes until golden brown. Remove baked wontons to a foil-lined baking sheet. Combine cooled sausage mixture, Cheddar cheese, Monterey Jack cheese, yogurt, and olives. Mix well. Fill each wonton cup with sausage mixture. Bake filled wontons an additional 5 minutes until melted and bubbly. Serve warm.