Here’s what I did with the remaining won ton wrappers in a whole package (a typical package contains about 40 wrappers). I altered the crab rangoon recipe with mini pepperoni and omitted the green onion. I’m sure you could add chopped black olives or leave the green onions for color, but I was serving this appetizer to kids so I thought it would be more appealing. It also would be good to dip in marinara, though we enjoyed them as is.
1/2 package of mini pepperoni (I’ve only seen this in Hormel brand so far-you could cut up regular size with kitchen shears too)
8 oz. light cream cheese
1/3 cup light mayo
20 won ton wrappers
Heat oven to 350. Mix first 4 ingredients. Place 1 wonton wrapper in each of the mini muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with mixture. Bake 15 minutes or until edges of cups are golden brown and filling is heated through.
P.S. I used previously frozen won ton wrappers to keep them fresher longer. I thawed in the fridge for 24 hours and then proceeded with recipe. I believe these would freeze well and reheat well if foil covered. Let me know if you have leftovers and freeze them.