Cheesy artichoke purses
canned artichoke hearts without oil
¾ cup(s), rinsed, drained, chopped
shredded part-skim mozzarella cheese
low fat cream cheese
3 Tbsp, chopped
grated Pecorino cheese
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, combine artichoke hearts, mozzarella cheese, cream cheese, water chestnuts, Pecorino, garlic, salt and pepper.
- Place 1 Tbsp filling in center of each wonton wrapper. Using your fingers, wet edges of wrappers with water; fold each corner in towards center and gently pinch together to enclose filling. Place purses on prepared baking sheets; lightly coat with cooking spray. Bake until purses are lightly browned, 10-12 minutes; let cool slightly before serving.
- Serving size: 1 purse