1 cup (4 oz.) Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
1 cup (4 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese
1 pound bulk sausage, cooked and drained
2/3 cup Ranch salad dressing
Press wonton wrappers into each cup of a mini muffin tin. Bake for five minutes at 350°F. Remove from oven; repeat with remaining wonton wrappers. Mix 1/2 cup Cheddar with 1 cup Pepper Jack, sausage and dressing. Place wonton cups on cookie sheet. Spoon cheese mixture into cups. Top with remaining Cheddar. Bake 8 to 10 minutes more.