Crispy Italian wontons
olive oil cooking spray
part-skim ricotta cheese
reduced-fat pesto sauce
roasted red peppers (packed in water)
3 Tbsp, chopped
shredded part-skim mozzarella cheese
store bought marinara sauce
1 cup(s), warmed
- Preheat oven to 425°F. Coat a large baking sheet with a good amount of cooking spray.
- In a medium bowl, combine ricotta, pesto, peppers and mozzarella.
- Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal.
- Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping. Yields 1 wonton and 1 tablespoon sauce per serving.