2 c. (1 lb.) cooked crumbled sausage
1 1/2 c. grated sharp Cheddar cheese
1 1/2 c. grated Monterey Jack cheese
1 c. prepared Hidden Valley Ranch
Original Ranch Salad dressing mix
1 (2.25 oz.) can sliced ripe olives
1/2 c. chopped red pepper
1 pkg. fresh or frozen won ton wrappers (or egg rolls wrappers cut in 4ths)
Vegetable oil

Blot sausage dry with paper towels and combine with Cheddar and Monterey Jack cheese, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tins and press 1 wrapper in each cup. Brush with oil, bake 5 minutes until golden. Remove from tins, place on baking sheet and fill with sausage mixture. Bake 5 minutes at 350 degrees or until bubbly. Makes 4 to 5 dozen.