Because it was a warm day and I didn’t want to stand in front of a hot oven in a cocktail dress for any longer than I had to, I decided to take the buffalo chicken one in more of a cold salad direction instead of Angela’s original hot appetizer. For the veggie pizza one, I changed up the filling just a little bit by using a packet of ranch dressing seasoning I had leftover from some recipe testing awhile back. I made both fillings and chopped garnishes the night before, so all I had to do the day of the cocktail hour was bake the cups real quick, and then fill them up. The only “problem” I had with making these is that while baking my first batch, some of the wonton cups folded in on themselves. That was easily corrected for the second batch just by taking care to press the wrappers onto the sides and bottoms of the muffin cups, making sure they were somewhat flush against the walls of the cups.
I’m pretty much in love with these things now, and will probably make them for any and all future parties I host or am invited to. I’ll keep making them until people tell me to stop, basically. Friends, you’ve been warned. Wonton cups are most definitely in your future.