Italian Wonton Crackers Recipe 425

LAYERED ITALIAN DIP WITH CRISP WONTONS

Steps:

• Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
• Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
• Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.

ITALIAN WONTONS

Steps:

• In a frypan, cook sausage and onion, over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces; drain well, cool completely.
• Stir in mozzarella cheese, Parmesan and parsley.
• Place 1 rounded teaspoon of filling in wonton wrapper.
• Moisten edges of wrapper with water.
• Starting at one corner, fold the wrapper over filling, forming a triangle.
• Press to seal.
• Bring other two sides together.
• Cook in deep hot oil for 1-1/2 to 2-1/2 minutes, or until golden brown.
• Drain on paper towels.

ITALIAN (WONTON) CRACKERS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375 degrees F. Separate the wrappers into small stacks (about 10 at a time) then slice diagonally into triangles. Spread out the triangles onto a cookie sheet pan and spray lightly with the oil; flip them and do the other side. On the top side, lightly brush with egg whites then sprinkle the toppings (cheese, herbs, and salt). Bake them for about 7-10 minutes, or until a golden brown. Let them cool before serving.

ITALIAN CHEESE WONTONS

Steps:

• In a large bowl, combine the first seven ingredients., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. , Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.

WEIGHT WATCHERS ITALIAN WONTONS

Steps:

• Preheat oven to 425°F Coat a large baking sheet with a good amount of cooking spray.
• Preheat oven to 425°F Coat a large baking sheet with a good amount of cooking spray.
• In a medium bowl, combine ricotta, pesto, peppers and mozzarella.
• In a medium bowl, combine ricotta, pesto, peppers and mozzarella.
• Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal (click here to see a video demonstration of this technique). If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.
• Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal (click here to see a video demonstration of this technique). If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.
• Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping. Yields 1 wonton and 1 tablespoon sauce per serving.
• Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping. Yields 1 wonton and 1 tablespoon sauce per serving.