36 wonton wrappers
1 pound bulk Italian sausage
10 ounces Keystone Farms Cheese Cheddar cheese, shredded and divided (1 1/2 cups)
1/2 cup cranberry jam or whole-berry cranberry sauce
1/3 cup dried cranberries, coarsely chopped
1 tablespoon minced, fresh rosemary
3 green onions, thinly sliced
1 Heat oven to 350°F.
2 Press wonton wrappers into greased mini muffin cups. Bake for 8-9 minutes or until lightly browned. Cool in pans on wire racks.
3 Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Cool slightly. Stir in the 1 1/2 cups cheddar, cranberry jam, dried cranberries and rosemary.
4 Spoon heaping tablespoonful sausage mixture into each cup. Sprinkle with remaining cheddar. Bake for 5-7 minutes longer or until cheese is melted. Garnish with green onions. Serve warm.