Vegetarian Chik'n “Baseballs”
Ingredients
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 10 ounces frozen spinach, thawed and drained
- 6 Quorn naked chik'n cutlets
- 6 ounces light cream cheese
- 1/2 cup Sargento 4 cheese Italian reduced fat shreds
- 2 tbsp vegenaise reduced fat (or light mayo)
- black pepper to taste
- garlic powder to taste
- Lots of spray olive oil
- Egg roll wrappers
- 1/2 cup panko or breadcrumbs (optional)
Instructions
- Preheat oven to 350°F.
- Soften cream cheese and mayo, stir in veggies.
- Heat up chik'n, cube, and mix into filling. Mix in shredded cheese and seasonings. Mix well.
- Liberally spray baking sheet(s) with olive oil.
- Set up a station for egg roll wrappers. A clean plate and bowl of water should suffice.
- Place 1/3 cup chicken mixture into the middle of each wrapper.
- Fold up one corner of the egg roll wrapper at a time, wetting the top after each fold so it holds together. They will be more like squares than balls.
- Liberally spray each ball with olive oil so they crisp up.
- Sprinkle each with breadcrumbs, then do a quick once over with olive oil spray.
- Bake at 350°F approximately 20 minutes or until browned.
Notes
Don't skimp on garlic powder or olive oil spray.