Wonton Pizza Bites

Wonton Pizza Bites

These bite-size pizzas can be made with either Frieda’s Wonton Wrappers, or Eggroll Wrappers cut into quarters, topped with just about anything you want. Endless delicious possibilities!

Base ingredients

12 pieces Frieda’s Wonton Wrappers, or 3 pieces Eggroll Wrappers, cut into quarters to make 12 pieces
Extra virgin olive oil, for brushing

toppings ingredients

The possibilities are endless when it comes to toppings! Here are some suggestions.

Start with marinara sauce:

Start with Alfredo sauce:

  • Mozzarella, goat cheese, grilled chicken, and artichoke hearts
  • Mozzarella, shallot slices, Gorgonzola cheese, and pine nuts

Steps

Preheat oven to 350 degrees. On baking sheet lined with parchment paper, lay out 12 pieces wonton or eggroll wrappers. Brush each piece with olive oil. Bake 5-8 minutes until lightly golden.

Take sheets out of oven, and top wontons or eggroll wrappers with toppings of your choice, starting with the sauce. Return to baking 15-20 minutes until cheese is melted (if used) and/or toppings are heated through. Serve immediately.

Source: Frieda’s Inc.

Crispy Fried Shallots

Crispy Fried Shallots

Use crispy fried shallots to top your favorite casseroles, salads, mashed or baked potatoes, or even steak and chicken.

Ingredients

1/2 cup flour
Salt and pepper, to taste
6 large Shallots, peeled and sliced into thin rings
Canola oil for frying, plus 1 tablespoon

Steps

In paper bag, zip-top bag, or small bowl, mix together flour, salt, and pepper. Add sliced shallots and toss to coat. In medium saucepan, heat 1 inch oil to about 350 degrees, then fry shallots in small batches until golden brown and crispy. Drain on paper towels and season lightly with salt.

Butter Babies™ & Fennel Potato Salad with Dill

Butter Babies™ & Fennel Potato Salad with Dill

ingredients

1 1/2 pounds Butter Babies™ potatoes, halved lengthwise
2 1/2 to 3 teaspoons kosher salt
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
3/4 cup (5.3-ounce single serving container) plain Greek yogurt
2 tablespoons lemon juice (about 1 lemon; Meyer, if available)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1 medium fennel bulb
2 tablespoons minced shallot

Steps

Place Butter Babies potatoes and 2 teaspoons salt in saucepan and cover with water. Bring to a boil, then reduce heat to simmer 15-20 minutes until just tender. Drain potatoes and cool.

Trim fennel by removing outer layer of bulb if discolored and any dry or tough pieces of stem. Fronds (or leaves) of fennel can also be chopped and added to salad (looks similar to fresh dill). Slice fennel thinly.

In medium bowl, whisk together Dijon mustard, mayonnaise, Greek yogurt, and lemon juice until smooth. Add dill, parsley, remaining salt, pepper, fennel, and shallots; mix until combined.

When potatoes are cooled, add to yogurt mixture and gently toss until combined. Serve at room temperature, or cover and chill until ready to serve. Will keep about 3 days refrigerated.

Analyzed to serve 6 with half of salt in boiling water assumed absorbed. Calories 150, Total Fat 4g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 4g, Protein 5g, Vitamin A 10%, Vitamin C 30%, Potassium 685 mg

Herb-Roasted Potatoes with Shallot Vinaigrette

Herb-Roasted Potatoes with Shallot Vinaigrette

Ingredients

1 1/2 pounds Baby Gold Potatoes halved lengthwise
Cooking spray
1/2 to 1 teaspoon kosher salt
2 pinches pepper
2 sprigs Fresh Thyme, Rosemary, or Sage
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 tablespoon olive oil
2 tablespoons minced Shallot

Steps

Preheat oven to 400 degrees (375 if using a convection oven).

Place potatoes on large, rimmed, baking sheet (lined with parchment paper or aluminum foil for easy cleanup). Spray potatoes with cooking spray and sprinkle with salt and pepper. Toss and spread potatoes in one layer, cut sides down. Top potatoes with whole sprigs of herb and bake 35-40 minutes until potatoes are fork-tender and golden. Remove tray from oven and let sit 5 minutes.

Meanwhile, mix vinegar, mustard (optional), oil, and shallot in small bowl until combined.

When slightly cooled, remove leaves from herb sprigs by gently running fingers down each stem so leaves fall onto potatoes. Discard stems.

Place roasted potatoes and herbs in serving bowl and drizzle with shallot vinaigrette; toss gently until combined. Serve warm or at room temperature.

Source: Frieda’s Inc.

Analyzed to serve 6 with 3/4 teaspoon salt, no optional ingredients, no cooking spray. Calories 110, Total Fat 2.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 1g, Protein 2g, Vitamin C 15%, Potassium 506mg