Wonton Pizza Pockets

Wonton Pizza Pockets : Zim on a Whim

This tasty little snack came together due to lack of food in the house. It was slim pickins around here one day because I just didn’t feel like going grocery shopping. We’ve all had those days, right? I looked around and saw that I had wonton wrappers, cheese, and pepperoni – and not much else. How about snacks for dinner kids? No complaints there! (I did add some veggies on the side, however…) While I don’t recommend this as an option for dinner normally, it would make the perfect appetizer for a party or while watching the football game.

What you’ll need:
1 package wonton wrappers (the small square ones)
Shredded mozzarella cheese
Pepperoni slices (cut up into small pieces)
Vegetable or canola oil for frying
Optional:
Wire rack and baking sheet for keeping them warm and crispy
Marinara sauce for dipping

They are easy to make, but you want to get them all prepped before starting to cook them. They fry up so quickly that you want to have them ready to go. On a nice big work surface, lay out a bunch of the wonton wrappers, get a little bowl of water, and set it nearby. If you put too many wrappers out at the same time they will start to dry out. Keep the remaining wrappers covered while you work. On each wrapper, dab some water along the edge with your finger. This will be the glue that keeps the pocket intact. Don’t put the water on all of them at once — wet each one as you go.

Wonton Pizza Pockets : Zim on a Whim

Next take a little bit of shredded mozzarella cheese and put it in the middle of the wonton wrapper.

Wonton Pizza Pockets : Zim on a Whim

Take a little bit of cut up pepperoni slices and put that on top of the cheese.

Wonton Pizza Pockets : Zim on a Whim

Finally, add a little more mozzarella cheese on top.

Wonton Pizza Pockets : Zim on a Whim

Try not to overfill it, or you’ll have a hard time sealing it up. Now take opposing corners and bring to the center, pinching them closed.

Wonton Pizza Pockets : Zim on a Whim

Take the other two corners and bring them up to meet the sealed ones. Remember the water is your glue so if you are having trouble, make sure you have water where you want it sealed!

Wonton Pizza Pockets : Zim on a Whim

Press all the edges to seal shut. If any of the edges are not sealed, your cheese will leak out when you fry them.

Wonton Pizza Pockets : Zim on a Whim

You can also seal up the pockets like this…

Wonton Pizza Pockets : Zim on a Whim

Whatever works best for you. Just pinch and press everything tightly.

Heat some vegetable or canola oil up in a pot over medium heat. When it’s hot enough, the wonton pockets should float in the oil. The first time I made these I set my burner for medium-high and they cooked way too fast and almost burnt. Keep it at medium heat and just be patient until it gets hot enough. When the oil is ready, fry a few at a time in the hot oil, a couple minutes on each side until they turn golden brown.

Drain on a paper towel, or better yet on a wire rack set on top of a baking sheet. This method will keep them crispy. You can keep them warm in a 250 degree oven while you fry up the remaining pockets. Serve with marinara sauce for dipping if desired.

FYI: I have tried these with a little marinara sauce added to the cheese and pepperoni, but I prefer to leave it out of the pockets and just dip them in the sauce while inhaling enjoying.

~Micha

Green Chile Hummus

Here you go…Number 2 of two “Not for Wimps” hummus recipes for today: Green Chile Hummus. After recreating Al’s Horseradish & Jalapeño Hummus, I had a hankering for something with heat and Southwestern appeal. I had another can of chick peas and a small can (they are so cute, aren’t they?) of green chiles. They are mild, so I knew I had to turn up the heat with other additions. Here is what I came up with:

Green Chile Hummus
Ingredients:
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 – 4.5 oz. can of chopped green chiles, drained
2-3 teaspoons freshly squeezed lime juice (If you use the concentrate, use a little less)
1 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 clove garlic, minced
1 green onion, chopped
Salt & pepper to taste
1/8 cup olive oil (or more, depending on how smooth you like your hummus)

Directions:
Place drained chick peas, drained green chiles, lime juice, cayenne pepper, cumin, chipotle chili powder, garlic, green onion, salt, and pepper into the food processor. Turn it on and start drizzling in the olive oil until you have reached the desired consistency.

Baked flour tortilla wedges go wonderfully with this hummus. I just took my pizza cutter and sliced each flour tortilla into 8 slices. I sprayed a baking sheet lightly with cooking spray. Then I brushed each tortilla wedge with a little melted butter (or you can use olive oil). Season with salt and pepper and bake for a few minutes in a 350 degree oven. Watch them closely as they only take a few minutes!

I hope you try one of the two hummus recipes from today if you like a little kick with your dips. Let me know if you have any hummus recipes that stray from the “norm”…

Happy Dipping!
~Micha

 

Al’s Horseradish & Jalapeño Hummus

This is one of the two “Not for Wimps” hummus recipes I am posting today. Recently we received a sampling of a friend’s hummus and he generously provided the recipe so I could make more. I hadn’t tasted hummus like this before and I appreciated the heat and flavor of it. The only thing I changed was that I use the whole can of beans, while he uses 3/4 can. A food processor works best for this.

Here is the recipe:
Al’s Horseradish & Jalapeño Hummus
Ingredients:
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 jalapeño (Cut off stem, cut into smaller pieces but leave seeds in!)
3 teaspoons of grated horseradish (*You want the refrigerated type that is grated, not the creamy kind on the condiment shelves.* I use Kelchner’s.)
2 teaspoons of spicy mustard (I use Gulden’s)
4 big or 5-6 small cloves of garlic (slice into a few pieces so you don’t bite a big chunk of garlic)
2 teaspoons of lemon juice concentrate (This is what Al used, but if you want to use fresh lemon juice use a little more…)
Cracked black pepper to taste, and if preferred a little salt.
Olive oil (1/8 cup-1/4 cup; Slowly add in until you get the desired consistency)

Directions:
Place drained chick peas, jalapeño, horseradish, spicy mustard, garlic, lemon juice concentrate, salt, and pepper into food processor. Turn on and slowly pour in olive oil until it is the consistency you like, anywhere from chunky to smooth.

To accompany the hummus, I took some wonton wrappers, lightly brushed them with melted butter, and put them on a baking sheet that I sprayed with cooking spray. I sprinkled some salt, pepper and garlic powder on them and baked them for a few minutes in a 350 degree oven. (Make sure you watch them…they will bake quickly and burn if you walk away!)

Happy Dipping!
~Micha