PESTO PIZZA PILLOWS

Pesto Pizza Pillows image

Provided by Molly Yeh

Time 35m

Yield 24 pieces

Number Of Ingredients 9

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Vegetable oil, for frying
24 square wonton wrappers
1 large egg, beaten
2 cups grated low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
1/4 cup prepared pesto
1/4 cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, such as Rao's, for serving

Steps:

Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
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, 1/2 teaspoon 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, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.