Pesto Pizza Pillows
Ingredients:
Vegetable oil, for frying.
24 square wonton wrappers
1 large egg, beaten
2 cups low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
¼ cup Vegetaball’s Pesto
¼ cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, for serving
Directions:
Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365℉.
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, ½ teaspoon Vegetaball’s 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, about 3-4 minutes per batch. Season lightly with salt and sprinkle with parmesan while still hot. Serve hot, with warmed marinara for dipping.
