Most of us are familiar with crescent roll-style vegetable pizza. With a base of baked (and cooled) crescent dough, a layer of seasoned cream cheese and loads of fresh-cut veggies, it's often a staple at many potlucks or parties - especially in the summer months.
My regular readers can probably vouch for my recent love of using wonton wrappers in recipes. I've used them for my Buffalo Chicken Wonton Cups, my Fiesta Taco Wonton Cups and my Lasagna "Cupcakes" recently. Wonton wrappers are incredibly versatile and are so fun to work with. They can be used for all kinds of both savory and sweet concoctions. I used them for this recipe in place of the crescent dough.
These cups offer a perfect balance of crunchy texture, creaminess and freshness. The cream cheese mixture is a blend of dill, minced garlic and black pepper. I love these flavorful gems and will be serving them this summer at parties and get-togethers.
I used reduced-fat cream cheese to try to keep these a little more healthy. Cutting out the crescent dough is a huge fat and calorie saver. And, with such an array of vegetables, you can rest assured that you're getting a good dose of healthful ingredients in your diet when you eat a few of these. Yes, there is a tad bit of mayo, but it's one tablespoon spread out between twelve wonton cups. (Plain Greek yogurt would be a good substitute for the mayo.)
Yields 12 wonton cups.
12 small, square wonton wrappers
Non-stick cooking spray
4 ounces cream cheese, room temperature
1 tablespoon real mayo
1 clove garlic, peeled and minced (or a little garlic powder for a more mild garlic flavor)
1 teaspoon dried dill weed
Black pepper, to taste
2 cups (approx.) fresh vegetables, cut into bite-size pieces
(broccoli, peppers, tomatoes, radishes, purple cabbage, green onion, cauliflower, sugar snap peas, celery)
Shaved Parmesan cheese (optional)
Preheat oven to 350 degrees.
Spray the wells of a twelve-count muffin pan with some non-stick spray.
Line each well of the muffin tin with a wonton wrapper. Lightly spray the tops with additional non-stick spray.
Bake in oven for about 8 - 9 minutes or until wontons are slightly browned and crisp. Watch them so that they do no burn. Remove from oven, place on a cooling rack and allow to completely cool.
Meanwhile, thoroughly combine together the cream cheese, mayo, dill, garlic and pepper in a small bowl. Set mixture aside.
Clean and prep your veggies.
Using a small spoon, place a little of the cream cheese mixture into each baked wonton cup. Press the cream cheese mixture down flat a bit using your fingers.
Top with an assortment of prepped veggies. I kind of arrange the veggies so that they will "present" well and to ensure that there is a little of everything in each cup.
Garnish with a few shavings of Parmesan cheese (if desired).
Serve and enjoy!
NOTE: I will warn that making these too far in advance may yield a softened, soggy wonton. The wonton cups can be baked in advance and stored until just prior to serving. If you have the cream cheese mixture ready and your veggies prepped, you can throw these together in just a few minutes. I FOUND THAT MAKING THEM UP TO TWO HOURS IN ADVANCE IS FINE ... any longer than that should be avoided.