- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 302
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 459 mg
- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 302
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 28 mg
- Sodium
- 459 mg
Ingredients
Directions
- Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
- Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
- Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.
