Chicken Wonton Rolls

• 3 ounces cream cheese, softened
• 6 tablespoons butter, softened, divided
• 2 tablespoons minced chives
• 1/2 teaspoon lemon-pepper seasoning
• 1-1/2 cups finely chopped cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 package (12 ounces) wonton wrappers
• 2/3 cup crushed salad croutons
• Sweet-and-sour sauce, optional

1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
2. Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
3. Melt remaining butter; brush over wontons. Coat with croutons. Place on a
4. ; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
5. To use frozen wontons: Place wontons on greased
6. . Bake at 425u0b0 for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

cream cheese, butter, chives, lemonpepper seasoning, chicken, mushroom stems, wonton wrappers, salad croutons, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/chicken-wonton-rolls/ (may not work)