2 c. (1 lb.) cooked crumbled sausage
1 1/2 c. grated cheddar cheese
1 1/2 c. grated Monterey Jack cheese
1 c. prepared Hidden Valley Ranch dressing
1 can (.25 oz.) sliced ripe olives
1/2 c. chopped red pepper
1 pkg. fresh or frozen won-ton wrappers (or egg roll wrappers, cut into 4ths)
Vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towel and combine dry sausage with cheeses, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.