I love making egg rolls and crab Rangoon and recently I was looking through some appetizer recipes to find both a delicious looking buffalo chicken Rangoon and a jalapeno cream cheese Rangoon. It started my mind on a a series of new appetizer recipes I think would be tasty and a little different. This is the first one I tried, mostly for my husband who loves these flavors. He gave me a solid thumbs up on this one. I had some options on what kind of tomato flavor to use, and I still plan on trying it with the sun dried tomatoes with zest peppers. I decided to use the pesto because of the rich flavor and the pine nuts. I also decide to bake them rather than fry them, there is some oil on the pesto and I did not want to add any more. You could certainly deep fry them if you wanted.
Pesto Pine Nut Rangoon makes 40-50
1 Package Wonton Wrappers
8 ounces of cream cheese, whipped
1 clove crushed garlic, finely minced
1/2 cup Shredded Parmesan
1/2 cup Shredded Mozzarella
3 tbsp Bella Sun Luci Sun Dried tomato Pesto sauce with whole Pine nuts.
1 Egg -for sealing
Whip cream cheese and mix in garlic, cheese and pesto. Make sure mixed well. Scoop into center of Wonton wrapper, be careful not to fill too full, about a teaspoon, or wrapper will not close.
Beat egg in a bowl, brush on the inside edge of wrappers and fold over in a triangle shape. Use a fork to press edges together. Bake on a baking sheet covered in parchment paper or on a Silpat in a preheated 350 degree oven for seven minutes on one side, flip and seven on the other. Watch to ensure edges do not burn, they should be a nice golden brown.