Pizza Won Tons

These Pizza Won Tons are the easiest pizza pockets you'll ever make - and theyre just as variable as your standard pie. Get the kids involved making these too and your after school snack team is locked down!

Photo by Laura R.

I'm hard pressed to find a child who does not like pizza in some way, shape or form. In my five years teaching Home Economics, the highlight of each school year has been making something "pizza-like". Nothing has been such a hit as these turnovers - full of gooey cheese and sauce while being deceptively simple, quick to make and absolutely delicious.

I'm also a huge fan of kids being self sufficient, and while these won tons are tasty, they are also ridiculously simplistic in design - even though the recipe calls for "making your own" pizza sauce. In fact the recipe is so easy to whip up that even my Grade 1's are able to make it start to finish without my help (except with the oven). The crunch of the dumpling wrapper after being baked in the oven contrasts with the goo in the middle, and these are even great room temperature - the week or so after we make them in class, I see more than one student pull them out at noon! While I keep my version simple for classes, these are also super variable - minced pepperoni, ham, mushrooms and peppers all work in these too as long as the bits are small.

Of course, just because these are a huge hit with "my" kids doesn't mean grownups don't love them too - a batch of these were brought along to my very first date with N and enjoyed immensely (the saying about the way to a man's heart is true!), and both my parents have gladly taken care of leftovers too. For game days, movie nights or even just friends coming over for drinks, these are a perfect accompaniment - and since everything freezes well, make a double batch, bake and freeze before reheating gently at go time!

Pizza Won Tons

Serves 12 (2 won tons / 1 egg roll each)
⅓ cup plain tomato sauce
½ of a (6-oz) can tomato paste
½ tbsp tamari or soy sauce
¼ tsp garlic powder
¼ tsp onion powder
½ tsp oregano

½ tsp dried basil

fresh basil, torn into small pieces
24 cubes high-moisture Mozzarella (I used one called "Mozzarellissima", you can also use pearl or cocktail bocconcini)

48 won ton wrappers or 24 egg roll wrappers

Sauce:

1. In a bowl, mix together the tomato sauce, tomato paste, tamari, garlic powder, onion powder, oregano and dry basil until well combined. Store in a covered container in the fridge until needed.

Won tons:

1. Preheat oven to 450°F and line a large baking sheet with parchment paper.  
2. Place half the wonton wrappers on a clean surface and brush the edges with water. 
3. Spoon a small bit of the sauce into the centre of each wrapper, leaving the wet border unfilled. 
4. Layer with fresh basil and the Mozzarella.
5. Place remaining wrappers directly on top and press the edges firmly to seal. 
6. Place filled wontons on the baking sheet and lightly spray with oil or non-stick cooking spray  
7. Bake for 10-15 minutes, or until the tops are lightly golden brown.  
8. For larger appetites (or meals) use egg roll wraps. Fill as described above using double the amounts for the won tons and fold corner to corner to make a triangular turnover. Bake as noted above.