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Great for a
cocktail party...
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24
gyoza |
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skins |
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Four
1-ounce |
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slices cold-smoked salmon |
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½
cup |
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(4
ounces) Neufchatel cheese |
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2
Tbs |
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finely chopped red onion |
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1
Tbs |
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capers |
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1
tsp |
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chopped fresh dill |
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½
tsp |
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grated lemon peel |
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48
½-inch |
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chive pieces |
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1 |
Preheat oven
to 400°F. |
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2 |
Arrange
wrappers in a single layer on 2 baking sheets.
Lightly coat wrappers with cooking spray. Bake 6
minutes or until crisp; cool. |
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3 |
Cut each
salmon slice into 6 equal portions. Combine
cheese and next 4 ingredients (through rind),
stirring well. Spread 1 teaspoon cheese mixture
on each wrapper; top each with 1 salmon piece.
Garnish each with 2 chive pieces. |
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Servings: 12 |
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Yield: 2 pizzas
per person |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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83.19 |
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Calories From Fat (31%) |
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25.89 |
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% Daily Value |
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Total Fat
2.88g |
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4% |
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Saturated Fat 1.53g |
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8% |
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Cholesterol
10.80mg |
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4% |
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Sodium
339.55mg |
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14% |
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Potassium
43.18mg |
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1% |
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Carbohydrates
9.75g |
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3% |
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Dietary Fiber 0.37g |
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1% |
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Sugar 0.02g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
9.39g |
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Protein
4.30g |
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9% |
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WW
POINTS: 2
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Cooking Tips |
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*Gyoza skins are
basically Japanese won tons. You should be able to find
them in the refrigerated section of your supermarket. If
you have a difficult time locating them, substitute
round won ton wrappers. |
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Recipe Source |
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Cooking Light |
