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Sausage and Spinach Wonton Cups Recipe
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Sausage and Spinach Wonton Cups

SERVINGS

18

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO

ANGB Pork Link 7 oz

This recipe is made with Jones Golden Brown® Mild Links.

FIND PRODUCT NEAR YOU

Crispy and delectable, these tiny appetizers are packed with tons of flavor. Wonton wrappers are filled with mushrooms, spinach, cheese and sausage.

 Enjoy these main ingredient substitutions:

All Natural Golden Brown® Turkey Breakfast Sausage Links , All Natural Golden Brown® Chicken Breakfast Sausage Links

ingredients
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
1/3 cup shallots, diced
1/3 cup cremini mushrooms, chopped
2 (10 oz) packages frozen chopped spinach, cooked and drained
1 (6.5 oz) container garlic and herb cheese spread
18 wonton wrappers
1 cup parmesan cheese, shredded, divided
3 tablespoons pine nuts, toasted
DIRECTIONS
Cook sausage in a large skillet over medium-high heat for 8 to 10 minutes, or until brown and crispy. Remove from pan, leaving 1 tablespoon fat in pan. Add shallots and mushrooms. Cook until soft, about 3 minutes. Cool slightly. Place in medium-sized bowl and add spinach, cheese spread and 1/2 cup parmesan. Stir until combined. Set aside.

Preheat oven to 350˚F. Spray 2 muffin tins with cooking spray. Gently press 1 wonton wrapper into each muffin cup. Spray lightly with cooking spray. Bake for 10 minutes.

Divide filling evenly into cups. Sprinkle remaining parmesan cheese over top. Bake for additional 10 minutes. Sprinkle pine nuts over top.

Ingredients

Directions
1 (7 oz) package Jones Dairy Farm Golden Brown Sausage Links, thawed and chopped
1/3 cup shallots, diced
1/3 cup cremini mushrooms, chopped
2 (10 oz) packages frozen chopped spinach, cooked and drained
1 (6.5 oz) container garlic and herb cheese spread
18 wonton wrappers
1 cup parmesan cheese, shredded, divided
3 tablespoons pine nuts, toasted
Cook sausage in a large skillet over medium-high heat for 8 to 10 minutes, or until brown and crispy. Remove from pan, leaving 1 tablespoon fat in pan. Add shallots and mushrooms. Cook until soft, about 3 minutes. Cool slightly. Place in medium-sized bowl and add spinach, cheese spread and 1/2 cup parmesan. Stir until combined. Set aside.

Preheat oven to 350˚F. Spray 2 muffin tins with cooking spray. Gently press 1 wonton wrapper into each muffin cup. Spray lightly with cooking spray. Bake for 10 minutes.

Divide filling evenly into cups. Sprinkle remaining parmesan cheese over top. Bake for additional 10 minutes. Sprinkle pine nuts over top.

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