Italian Nachos
Total Time
Prep: 20 mins. Cook: 30 mins.
Yield
4 servings
Sorry, pizza. All our scrumptious toppings are now being allocated to platters of tantalizing Italian nachos.
Ingredients
- 1/4 cup extra virgin olive oil, divided
- 24 wonton wrappers
- 1/2 pound bulk Italian sausage
- 1-1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mini pepperoni
- 1/4 cup sliced black or green olives, drained
- 1/4 cup thinly sliced green pepper or sweet red pepper
- 3/4 cup Alfredo sauce
- 1/4 cup cherry tomatoes, halved
- 1/4 cup sliced pepperoncini
- Chopped fresh basil, Italian seasoning, crushed red pepper flakes and grated Parmesan cheese, for garnish
- Marinara sauce, warmed, for dipping
Directions
- Preheat the oven to 400°F.
- Divide 2 tablespoons of olive oil between two baking sheets, brushing it evenly over the surface. Cut the wonton wrappers in half diagonally; arrange on the baking sheets in a single layer. Brush with the remaining 2 tablespoons olive oil. Bake 6-8 minutes or until golden and crisp. Remove promptly; set aside.
- Meanwhile, heat a small skillet over medium heat. Add Italian sausage; cook 6-8 minutes or until browned, breaking it up with a wooden spoon as it cooks. Remove to a paper towel-lined plate.
- To assemble the nachos, transfer the wonton chips to a single sheet pan; sprinkle with mozzarella and parmesan cheese. Top with cooked Italian sausage, pepperoni, olives and peppers. Bake 5-8 minutes or until the cheese is melted and pepperoni is lightly toasted. Meanwhile, place the Alfredo sauce in a microwave-safe bowl; microwave on high about 1 minute or until hot.
- Drizzle Alfredo sauce over the nachos; top with tomatoes and pepperoncinis. Top with desired garnishes; serve with warm marinara for dipping.
Nutrition Facts
1 serving: 780 calories, 56g fat (21g saturated fat), 116mg cholesterol, 2045mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 29g protein.
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