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Chicken Wonton Rolls

Guests will think you fussed over these warm golden bites from Mary Dixson of Decatur, Alabama. "I sometimes turn the recipe into a main course by using egg roll wrappers and serving the rolls with chicken gravy," she explains.

48 ServingsPrep: 40 min. + freezing Bake: 15 min.

Ingredients

1 package (3 ounces) cream cheese, softened
6 tablespoons butter, softened, divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional

Directions

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives
and lemon-pepper until blended. Stir in chicken and mushrooms.
Place a rounded teaspoonful in the center of a wonton wrapper. (Keep
remaining wrappers covered with a damp paper towel until ready to
use.) Fold bottom corner over filling; fold sides toward center.
Moisten remaining corner with water; roll up tightly to seal.
Melt remaining butter; brush over wontons. Coat with croutons. Place
on a baking sheet; freeze. Transfer to a large freezer bag; seal and
freeze for up to 3 months.
To use frozen wontons: Place wontons on greased baking sheets. Bake
at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until
lightly browned. Serve warm with sweet-and-sour sauce if desired.
Yield: about 4 dozen.

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Chicken Wonton Rolls (continued)

Nutrition Facts: 1 serving (3 pieces) equals 50 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 80 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer