Garlic Mozzarella Wontons

I love mozzarella sticks.  Even when I was at my strictest with the low carb diet a couple of years ago, I would cheat with mozzarella sticks (they’re mostly cheese, right?)  I have been trying to make mozzarella sticks at home for a while now to no avail.  Hungry girl has a recipe that uses Fiber One, and while it works pretty well, it requires me to buy certain ingredients that we don’t use on a day to day basis (Fiber One and egg beaters).  While I love mozzarella sticks, I don’t want them every day or every week, and I’d rather not have two-thirds of a box of Fiber One sitting in my pantry for months.

Then I had the idea to try stuffing some wonton wrappers with cheese and baking them, hoping that they would crisp up in the oven and provide all of the flavor of regular mozzarella sticks without the fat from frying.  The first time I made them, I stuffed the wonton wrappers with small squares of cheese, but it all but disappeared after baking (would the cheese act differently if I fried it?).  The second time, I shredded the cheese and crammed as much as I could into each wonton.  It worked out better, but there were still some air bubbles. Still, while they weren’t quite mozzarella sticks, they were definitely delicious.

Cheese and garlic wontons5

Garlic & Mozzarella Wontons
Adapted from Babble
While Dan enjoyed these without any accompaniment, I ate each wonton with a generous serving of my favorite pasta sauce.

4 ounces fresh mozzarella, shredded
4 garlic cloves, minced (we love garlic-use less if you don’t)
fresh ground pepper
12 wonton wrappers
1 cup of easy tomato sauce

1. Preheat oven to 400 degrees.

2. Combine the shredded mozzarella and minced garlic.

3. Place a small bunch of shredded mozzarella and garlic mixture in the middle of the wrapper.  You want to put so much cheese in the wrapper that it barely closes. 

4.Moisten the edges of each wonton wrapper with a bit of water. Press the edges together to form a triangle-shaped wonton.

5. Bake the wontons on a baking sheet lined with parchment paper for 10-13 minutes. Eat warm.

Nutritionals (12 servings excluding tomato sauce) Cals: 50, Fat: 2, Carb: 5, Protein: 3