12 ounces cream cheese, softened
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon reduced-sodium Old Bay seasoning
1 1/2 teaspoons hot pepper sauce
1/2 teaspoon lemon pepper seasoning
1/2 pound salmon fillet, cooked
32 won ton wrappers (half of a 16-ounce package)
Nonstick cooking spray
1 jar (9 ounces) Thai chili sauce (I use the brand May Ploy sweet chili sauce)
Preheat oven to 425 degrees. In medium bowl, stir together cream cheese, dill, Old Bay, hot pepper sauce and lemon pepper until well mixed and smooth. Remove and discard skin from salmon; using a fork, flake salmon into small pieces; stir into cream cheese mixture.
Spread 1 tablespoon filling on half of each wrapper, leaving 1/2-inch border on each side of filling; moisten edges with water. Roll up, pressing to seal edges and ends. Place seam-side down on parchment-lined baking sheets; lightly coat with nonstick spray.
Bake until edges are lightly browned, about 10 to 13 minutes. Watch carefully. Serve warm with chili sauce. Makes 32 servings.
MAKE AHEAD TIP: Assemble wraps as directed and coat with cooking spray. Place in single layer on baking sheet; freeze until firm. Place in airtight freezer container and freeze up to 2 weeks. Bake frozen wraps as directed.
