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Mini Smoked Salmon Pizzas

Becky Luigart-Stayner
Yield 12 servings (serving size: 2 pizzas)
Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.

Ingredients

  • 24 gyoza skins
  • Cooking spray
  • 4 (1-ounce) slices cold-smoked salmon
  • 1/2 cup (4 ounces) Neufchâtel cheese
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon capers
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon grated lemon rind
  • 48 (1/2-inch) chive pieces

Nutrition Information

  • calories 84
  • caloriesfromfat 31 %
  • fat 2.9 g
  • satfat 1.5 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 4.4 g
  • carbohydrate 9.8 g
  • fiber 0.4 g
  • cholesterol 11 mg
  • iron 0.7 mg
  • sodium 230 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.

  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.