Parmesan Garlic Wonton Crackers

So simple yet such a wow recipe. I had like six wonton wrappers leftover and I couldn't let them go to waste so I decided to turn them into parmesan garlic crackers. I had no idea they'd turn out this crisp and flavorful. Forget Cheez-its. Forget Wheat Thins. These little things are so much better. Eric was blown away by these crackers and it's been a while since I've blown him away with a recipe.

Ingredients:
Wonton wrappers
Parmesan cheese, grated
Garlic salt

Directions:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease with cooking spray.

Cut wontons in half diagonally and arrange on the cookie sheet in a single layer. Sprinkle with parmesan and garlic salt. Lightly press the cheese and seasoning into the wrapper.

Bake for 4 to 6 minutes or until the crackers are crisp and the edges are slightly browned.

Enjoy!

~Krissy


More Wonton Recipes:
Homemade Pizza Rolls
Cream Cheese Rangoons
Chocolate Hazelnut Ravioli
Smores Wontons
Jalapeno Popper Wontons
Chocolate-Peanut Butter Banana Wontons

Cream Cheese Rangoons

Today is Day 2 of my wonton appetizer recipes. Yesterday I shared my homemade pizza rolls. And now I'll show you my cream cheese rangoon recipe. A year or two ago Eric's mom gave me a crab rangoon recipe. Neither Eric or I cared much for the crab, so I turned them into a very simple, very scrumptious cream cheese rangoons.

Ingredients:
1 package of wonton wrappers
8 ounces cream cheese, softened
1/4 cup mayo
water
cooking spray

Directions:
Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray and set aside.

In a bowl, mix together the cream cheese and mayo until well combined. Place about 1 tablespoon of the cheese mixture in the center of the wonton wrapper. Brush the edges of the wrapper with water. Bring the four corners together in the center of the wonton and press the seams together to seal. Place on the cookie sheet and repeat with the rest of the wonton wrappers.

Spray the tops of the rangoons with cooking spray and bake for 8 to 10 minutes or until they turn a golden brown.

Allow to cool and enjoy!

These rangoons were also a hit with Eric's mom (as were the pizza rolls and chocolate-hazelnut ravioli) and we talked about different variations of these we could make. Add some green onions, garlic powder, or some spinach so they resemble my pull-apart cheeses and spinach bread. Edye even mentioned turning them into dessert appetizers by adding chocolate chips. So you can really tailor these rangoons anyway you'd like.  

Tomorrow I'll share with you my chocolate-hazelnut ravioli recipe.

Chocolate-hazelnut ravioli, cream cheese rangoons, and homemade pizza rolls

~Krissy

Chocolate-Hazelnut Ravioli

I've already shared the homemade pizza roll and cream cheese rangoon recipes with you. Finally, here is the dessert appetizer, the chocolate-hazelnut ravioli. I would tell you that these were my favorite, but all these wonton appetizers were so good, I couldn't choose a favorite.

The chocolate-hazelnut ravioli recipe is an adaption of Giada Laurentiis's chocolate-hazelnut ravioli.

Ingredients:
16 wonton wrappers
1/3 cup homemade chocolate-hazelnut spread or Nutella
cooking spray
water

Directions:
Preheat oven to 375 degrees. Spray a cookie sheet with the cooking spray and set aside.

Place about a teaspoon of the chocolate hazelnut spread in the center of the wonton wrapper. Brush the edges of the wrapper with water, fold the wrapper over diagonally, and press the edges together to seal. Place on the cookie sheet and repeat with the rest of the wontons.

Spray the tops of the ravioli with cooking spray and cook for 6 to 8 minutes or until the ravioli begin to turn a golden brown.

Allow to cool and enjoy!

Chocolate-hazelnut ravioli, cream cheese ragoons, and homemade pizza rolls

~Krissy