Mini Smoked Salmon Pizzas

Becky Luigart-Stayner

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.

Yield: 12 servings (serving size: 2 pizzas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 31%
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.4g
  • Carbohydrate: 9.8g
  • Fiber: 0.4g
  • Cholesterol: 11mg
  • Iron: 0.7mg
  • Sodium: 230mg
  • Calcium: 18mg

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

Preparation

  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.
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