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“A wonderful tex mex appetizer that I cut out of a cooking magazine many years ago.”
READY IN:
40mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g bulk pork sausage
  • 709.77 ml tex mex shredded cheese
  • 236.59 ml prepared ranch dressing
  • 118.29 ml red pepper, finely chopped
  • 453.59 g egg roll wraps
  • 79 g can French's French fried onions, coursely crumbled

Directions

  1. Brown sausage. Drain very well.
  2. In a bowl, combine sausage, cheese, ranch dressing and red pepper.
  3. Cut wrappers into quarters and place into mini muffin cups. Bake at 350 for 5 minutes. Remove from oven.
  4. Fill each with sausage mixture. Sprinkle crumbled onion rings on top and bake another 5 minutes.

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