BAKED WONTON WRAPPED PICKLES RECIPES

Steps:

• In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined. After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles. In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Garnish with chives and serve with Ranch dressing for dipping.

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of 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 with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired.
  Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.