Preheat the oven to 375°F. Lightly spray a 24 cup mini muffin tin with cooking spray..
Fit one wonton wrapper into each mini muffin cup.Set aside.
Cook the sausage in a medium-size skillet over medium-high heat until browned and no pink remains.Drain all excess fat from the pan.
Remove the skillet from the heat add 1 cup shredded cheese, cream cheese, Dijon, chives and garlic salt to the cooked sausage. Stir until blended and the cream cheese has completely melted.
Using a teaspoon divide the filling between the muffin cups.Top each with the remaining shredded cheese.
Lightly spritz the edges of the wrappers with cooking spray.
Bake for 10-12 minutes until golden.