Secret Recipe Club reveal.
I love participating in the Secret Recipe Club. It's fun to be introduced to a new blog that I might not have otherwise known about, and then search their blog for "that" recipe!
This month, I was assigned to From Apples To Zucchini. Pam has an abundance of delicious looking recipes and you can be sure you'll be seeing more recipes from her blog around here! One thing I really loved about Pam's blog is that she focuses on recipes that are as nutritious as possible. I bookmarked several of her recipes to make before I narrowed it down to just one.
Makes 24 rolls
For the Wonton Wrappers:
1 cup all purpose flour
1 cup whole wheat flour
3/4 tsp. salt
1/2 cup water, plus a little more
Sift flour into a large bowl and make a well in the center. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (Keep in mind that you do not want it to be sticky.)
Knead the dough until it becomes smooth and pliable.
Let rest for 30-60 min. (The longer it sits the easier it will be to roll out)
Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can. (Melissa's note: I rolled my dough out to 21 inches by 7 inches.)
Cut into 3.5 inch squares (You should be able to get approx. 12 wonton wrappers out of each half).
For the Pizza Rolls:
1/2 cup prepared pizza sauce
48 slices of pepperoni
1/2 -3/4 cup shredded reduced fat cheese
wonton wrappers (recipe above)
Place approximately a teaspoon of pizza sauce, 2 slices of pepperoni and a pinch of cheese in the center of each wrapper and fold over, sealing the edge by pressing them together with the tines of a fork.
Place in a single layer on a cookie sheet, and spray the tops with canola cooking spray
Bake at 400 for 12-17 minutes, or until browned.