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 Bean Casserole Bites

green bean casserole bites

Green Bean Casserole? There’s an app for that! If you like the traditional green bean casserole normally served at holidays, you will love these little bites of green bean goodness for all your parties. I happen to love the casserole and I make it on occasion. After the holidays were over, I was still craving some and had an idea. Why not pair the ingredients with my leftover pie crust? They came out wonderful and I wanted to share them with you. These are perfect for entertaining, especially during the holidays, since they are bite-sized. So many are watching their figures these days, right? You and your guests can enjoy what they love about the traditional casserole in a much smaller portion! Plus, they make a delicious option for vegetarians.

(Recipe follows photos)

Roll out your refrigerated pie crust dough slightly to thin the dough out. Use a round cutter to make circles approximately 2 1/4″ in diameter. I used a cookie cutter with a scalloped edge.

green bean casserole dough

Tuck the pie crust circles into mini muffin tins that have been sprayed with non-stick cooking spray. Make your filling by first chopping up the green beans into smaller pieces.

green bean casserole beans

Combine all filling ingredients and spoon into pie crust cups, being careful not to overfill them. They should be about level with the top of the pie crust or just a little above it, as shown below.

green bean casserole filling

Bake in a preheated 350 degree oven for 15-17 minutes, or until the crusts are golden in color. Add additional fried onions and bake for up to 5 minutes to toast them.

green bean casserole topping

Let cool slightly, and they should pop right out of the muffin tins. Serve while still warm!

green bean casserole bites close

Tools you will need: Mini muffin tin/s, rolling pin, round cookie cutter approx. 2 1/4 inches in diameter, large cutting board or clean, smooth surface, and cooking spray.

Green Bean Casserole Bites
Ingredients:
1 package refrigerated pie crusts (14.1 oz.) ~ 2 crusts
2 cans (14.5 oz. each) of cut green beans, DRAINED, or 1 lb. of frozen green beans thawed, or 1 lb. of fresh green beans, cooked until soft
1 can (10 3/4 oz) condensed cream of mushroom soup
Splash of milk ~ about 1/8 cup
Freshly ground black pepper to taste, or about 1/4 tsp.
1 1/3 cup French’s fried onions ~ divided in half

Directions:
1. Preheat oven to 350 degrees.
2. Spray mini muffin tins with non-stick cooking spray.
3. Roll out first pie crust slightly to thin and smooth out. Cut out as many mini pie crusts as you can and set scraps aside. Roll out second pie crust slightly and cut out more pie crusts. You can stop here, but you will get a lot more appetizers if you roll out the leftover dough. Combine the scraps from both crusts and roll out more dough, trying to make it as thin as the first two crusts. You may need to add just a little flour if your crust sticks to your board. Tuck these mini crusts into your prepared mini muffin tins.
4. Prepare your filling: Drain green beans and chop them up into smaller pieces as in photo above. Add to large bowl. Scoop out cream of mushroom soup and add that to the bowl. Add your splash of milk. (Note: You don’t want to add as much as the original recipe calls for. You don’t want it too wet or the pie crusts will be soggy. I think 1/8 cup is perfect.) Add in the black pepper.
5. Take the fried onions and crush them up. I just use my (clean!) hands, but if you prefer not to, you can put them in a ziploc bag and crush them, or take your rolling pin over them in the bag. Half goes into the filling bowl (2/3 cup). Set aside the other half (2/3 cup).
6. Combine all the ingredients together with a spoon, with the exception of the fried onions that you set aside.
7. With a small spoon, fill the mini pie crusts with the filling. You don’t want them to be overfilled. If you fill to the top of the pie crust edge, you will be fine. (Note: You will have some leftover filling.)
8. Bake in preheated oven (middle rack) at 350 degrees for about 15-17 minutes. You will see the crusts a nice golden color and that’s when you take them out.
9. Using the crushed fried onions that you set aside earlier, sprinkle them on the tops of your mini pies.
10. Put the pans back in the oven for about 5 minutes to crisp up the onion topping until they are golden.
11. Let cool just a couple minutes until you can handle them, and they should pop right out of your muffin tins. If they don’t, just take a butter knife to help them along. Serve while still warm and enjoy!

Note: If you only roll out the 2 crusts and don’t re-roll the scraps, you will get about 24-30 green bean casserole bites. If you keep re-rolling the scraps, you will get up to 44 of them!
You will have leftover filling so you can just put that in a casserole dish, bake it, (don’t forget the onion topping) and then refrigerate or freeze for another time! Waste not, want not!

Hope you try these for your next party!
Micha