Shelly's Recipe

CHICKEN WONTON ROLLS

Category: Hot

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

In a small bowl, beat the cream cheese, 2 tbsp butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.

Place a rounded tspful 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.