2 lb. cooked crumbled sausage (1 lb hot & 1 lb mild)
1 pound Mexican Velveeta cheese
1 cup hidden valley ranch dressing
1 (2.25 oz.) can chopped ripe olives
1 chopped red or green bell pepper (at Christmas use ½ each)
1 pkg. fresh or frozen won-ton wrappers (or egg rolls wrappers cut in 4ths)
olive oil

Cook sausage, blot dry with paper towels and return to heat; combine with Mexican Velveeta Cheese, allow melting then add salad dressing, olives and bell pepper.

Preheat oven to 350°F.

Lightly grease mini muffin pan with olive oil and press 1 wrapper into each cup. Bake 5 minutes until golden.

Remove from tins, place on baking sheet and fill with sausage mixture, then return to oven and bake 5 minutes at 350°F or until bubbly.

Reheat just prior to serving.

Makes about 6 dozen.

Submitted by: Tammie Smith