Make sure the wonton skins are thawed at room temperature and not frozen. Separate them individually and lay out on a flat, dry surface.
In a medium-sized skillet, over medium high heat, add the vegetable oil. When oil is shimmering and hot enough (about 350 F if using a thermometer), add the wonton skins one at a time. Deep fry each side for about 30 seconds. Use a turner or tongs to flip the wonton skins over. Fry them a few at a time for best crispy results. Drain the fried wontons on parchment paper or paper towels. Set aside.
To cook the beef filling: in the same skillet, use 1 tablespoon leftover oil (discard the rest), sauté the garlic, onions and ground beef for 1 to 2 minutes. When beef starts to turn from pink to brown, add the Worcestershire sauce, mustard and tomato paste on top. Blend well. Continue cooking for 8 minutes or more till the beef is cooked completely. Remove from heat and set aside.
To assemble the pizza beef wontons: on each fried wonton, spread 1-2 tablespoons of pizza sauce, top with 1 tablespoon of the cooked beef filling, add bell pepper, onion strips, olives. Sprinkle 1-2 teaspoons of cheese on top.
Put the individual crisp pizza beef wontons in the oven toaster. Over a HIGH setting, place the pizza beef wontons and toast for 1 to 2 minutes till cheese is melted and starts to drip down the sides. Using a pair of tongs, take out the pizza beef wontons carefully from the oven toaster. Arrange them on a large serving platter. Serve warm.
COOK’S COMMENTS: Feel free to add other pizza toppings desired like pepperoni, mushrooms, Italian sausages, vegetables, or anything available.
COOKING TIP: To save time, I fry the wonton skins ahead, drain them of excess oil on parchment paper and then store them in an air-tight container till they are ready to be assembled. Stores well for 1 to 2 days.
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