Wonton Pizza Pockets

Wonton Pizza Pockets : Zim on a Whim

This tasty little snack came together due to lack of food in the house. It was slim pickins around here one day because I just didn’t feel like going grocery shopping. We’ve all had those days, right? I looked around and saw that I had wonton wrappers, cheese, and pepperoni – and not much else. How about snacks for dinner kids? No complaints there! (I did add some veggies on the side, however…) While I don’t recommend this as an option for dinner normally, it would make the perfect appetizer for a party or while watching the football game.

What you’ll need:
1 package wonton wrappers (the small square ones)
Shredded mozzarella cheese
Pepperoni slices (cut up into small pieces)
Vegetable or canola oil for frying
Wire rack and baking sheet for keeping them warm and crispy
Marinara sauce for dipping

They are easy to make, but you want to get them all prepped before starting to cook them. They fry up so quickly that you want to have them ready to go. On a nice big work surface, lay out a bunch of the wonton wrappers, get a little bowl of water, and set it nearby. If you put too many wrappers out at the same time they will start to dry out. Keep the remaining wrappers covered while you work. On each wrapper, dab some water along the edge with your finger. This will be the glue that keeps the pocket intact. Don’t put the water on all of them at once — wet each one as you go.

Wonton Pizza Pockets : Zim on a Whim

Next take a little bit of shredded mozzarella cheese and put it in the middle of the wonton wrapper.

Wonton Pizza Pockets : Zim on a Whim

Take a little bit of cut up pepperoni slices and put that on top of the cheese.

Wonton Pizza Pockets : Zim on a Whim

Finally, add a little more mozzarella cheese on top.

Wonton Pizza Pockets : Zim on a Whim

Try not to overfill it, or you’ll have a hard time sealing it up. Now take opposing corners and bring to the center, pinching them closed.

Wonton Pizza Pockets : Zim on a Whim

Take the other two corners and bring them up to meet the sealed ones. Remember the water is your glue so if you are having trouble, make sure you have water where you want it sealed!

Wonton Pizza Pockets : Zim on a Whim

Press all the edges to seal shut. If any of the edges are not sealed, your cheese will leak out when you fry them.

Wonton Pizza Pockets : Zim on a Whim

You can also seal up the pockets like this…

Wonton Pizza Pockets : Zim on a Whim

Whatever works best for you. Just pinch and press everything tightly.

Heat some vegetable or canola oil up in a pot over medium heat. When it’s hot enough, the wonton pockets should float in the oil. The first time I made these I set my burner for medium-high and they cooked way too fast and almost burnt. Keep it at medium heat and just be patient until it gets hot enough. When the oil is ready, fry a few at a time in the hot oil, a couple minutes on each side until they turn golden brown.

Drain on a paper towel, or better yet on a wire rack set on top of a baking sheet. This method will keep them crispy. You can keep them warm in a 250 degree oven while you fry up the remaining pockets. Serve with marinara sauce for dipping if desired.

FYI: I have tried these with a little marinara sauce added to the cheese and pepperoni, but I prefer to leave it out of the pockets and just dip them in the sauce while inhaling enjoying.


Savory Saltines

Savory Saltines

These little crackers are so addicting, I don’t know whether you are going to want to hug me or kill me after you try them! The crackers are coated with ranch dressing mix, crushed red pepper flakes, and oil — and then magically transformed in the oven to a savory snack. Munch on them, bring them to a party, or give them out as gifts during the holidays.

I’ve been making them with the regular saltine crackers, but I decided to try the method with the saltine “minis” and they are so much better. The minis are 1) easier to pop in your mouth and 2) easier to mix up.

You can certainly use the regular ones, but these are what I use now:


Note: I have also tried the regular sized ones with unsalted tops and had good results. You might want to try those if you are watching your sodium.

The two ladies who I got this recipe from call them “Crack-tastic Crackers” and I realized why the first time I made them. My kids love them, too, even though I make them with a lot of red pepper flakes. You can see the post with the original recipe here. Thank you, Sweet Teeth!

Savory Saltines pre-baked

Savory Saltines (aka Crack-tastic Crackers)
1 – 11 oz. box Saltine minis (or 3 sleeves of the regular size)
3/4 cup canola oil if using minis (1 cup oil for regular size)
1 packet Ranch dressing and seasoning mix
2 tablespoons crushed red pepper flakes*
*Note – I use 2 tablespoons crushed red pepper for a good amount of heat. Use less if you don’t like it so hot. Adjust to your taste!

1. Preheat oven to 250 degrees F.
2. In a large bowl, whisk the oil, ranch seasoning, and red pepper flakes together until combined.
3. Add in the saltine crackers. With a big spoon, toss the crackers with the seasoning to fully coat. This may take a few minutes. You want to take your time to make sure all the crackers are coated.
4. Pour out the crackers evenly onto a baking sheet. If there’s any excess oil & seasoning at the bottom of the bowl, drizzle it over the crackers. Bake for 15-20 minutes.
5. Let cool and eat!
Store in a resealable bag or an airtight container.

Notes: If you use the regular sized saltines, make sure you use your biggest bowls to mix everything! They are bulky to mix, which is why I love using the minis.

Hope you try them!

Jalapeño Ranch Dip

Jalapeno Ranch Dip

I wanted to share with you a creamy dip that is so easy to whip up, especially if you like some heat. It’s a great dip to take with you to parties and barbecues. The heat level can be adjusted for those who like just a little kick.

All you need is cream cheese, sour cream, ranch seasoning mix, diced jalapeños, and cilantro. It is best to use a food processor, but a blender works as well.

Jalapeño Ranch Dip

1 – 8 oz. package of cream cheese, softened
1 – 8 oz. container of sour cream
1 packet ranch dressing and seasoning mix
1 – 4 oz. can diced jalapeños (use whole can for more heat, or 1/2 can for less heat)
Handful of chopped cilantro, stems removed

In a food processor or blender, combine softened cream cheese and sour cream. Add ranch seasoning, diced jalapeños, and cilantro. Blend everything together. Chill for about an hour. Serve with tortilla chips, crackers, or whatever you like!

Recipe adapted from savingwithshellie.com

Jalapeno Ranch Dip 1

Hope you enjoy it!