Made a few swaps for what was readily available (1 can garlic and herb pasta sauce, actual sweet Italian pork sausage rather than the soy crumbles, two wonton wrappers for the bottom potsticker wrapper) but still came out great. Very portable and tasty, and surprisingly filling. Just make sure to spray the muffin tin with nonstick spray, and if you can't find potsticker wrappers, the wonton ones worked fine (just put two in the bottom and used one for the middle to separate layers). I couldn't get all three layers to fit in the muffin tin (so it went wrapper-sauce/sausage-cheese-wrapper-cheese-sauce/sausage-topping), so the ingredients stretched to make 18 cupcakes instead of 12. Nice surprise there.
I had made these to take to a family that just had a baby, and they worked great -- and I had plenty of leftovers that I individually froze to bring to work for lunch! Great recipe, and great base idea that can be swapped out with other ingredients (maybe a BBQ beef with peppers and cheddar, or taco-seasoned chicken?) to give you a bunch of variations.