Chicken Wonton Rolls

I sometimes turn the recipe into a main course by using egg roll wrappers.

• Ready In: 55 mins
• Yields: 4 dozen

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 6  tablespoons butter, softened, divided
• 2  tablespoons chives, minced
• 1⁄2 teaspoon lemon-pepper seasoning
• 1 1⁄2 cups  cooked chicken, finely chopped
• 1 (4 ounce) can mushroom stems and pieces, drained and chopped
• 1 (12 ounce) package wonton wrappers
• 2⁄3 cup crouton, crushed
•  sweet and sour sauce (optional)

Directions

1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
2. Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
3. Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
4. To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.