BEER AND MUSTARD BRATWURST WONTONS
Perfect appetizer for game day!
Prep Time: 20 minutes
Total Time: 55 minutes
Servings: 24 wontons
1 Tbsp. Butter
1 Onion, diced
2 Bratwurst, casings removed
1/4 cup Butter, melted
3/4 cup Robert Rothschild Farm Pub Style Beer & Mustard Dip
1 Tbsp. Milk
Preheat oven to 350 degrees F. In a large pan, melt butter over medium heat. Add onions and bratwurst. Cook until bratwurst is cooked and onions are tender, about 10 - 15 minutes, stirring to break up bratwurst into small pieces. Remove from heat and stir in 1/2 cup Pub Style Beer & Mustard Cheese Dip.
To assemble wontons:
Prepare a baking sheet with a layer of parchment paper. Spray parchment paper with olive oil. Unroll phyllo dough. Divide into stacks of 5 - 6 sheets. Cut stacks of dough into 2 inch x 2 inch squares. To keep from drying out, place damp towel over stacks of sheets not being used. Using a pastry brush, brush butter onto the edges of each phyllo dough square. Place a mounded teaspoon of bratwurst mixture in center of each square and pinch together the four corners of dough to form a point in the center. Place on prepared baking sheet and brush tops of wontons with butter. Bake 20 minutes or until browned.
Whisk together 1/4 cup Pub Style Beer & Mustard Cheese Dip and 1 tablespoon of milk. Warm in microwave and serve with wontons.
Recipe by Melanie Bauer at, melaniemakes.com.