Ooey Gooey Italian Wontons, with a Mexican option

Serve these  appetizers with  a red pasta sauce, pesto, or a hot mustard sauce if you like.   With all the oozing cheese and Italian sausage,  a dip isn't  really  necessary.   They're best made as you need them,  but in a pinch, fry 'em up, cool completely, then  wrap well in foil for  up to 2 weeks before reheating  in the oven, on the opened-flat  foil  at about 400  until they're  hot and crisp again. You'll lose  a bit of the crispness. Don't  use a microwave, you'll  have soggy  wrappers. An air-fryer works best if you have one.. melty and crisp as  they began.

Cook (but don’t brown) ¾ lb sweet or hot (or mixed) Italian bulk sausage with 1 medium onion, chopped finely.  Cool and drain.  Mix with 2 c. shredded mozzarella cheese , 1 tsp dry oregano and 2 Tb dried parsley. Use to fill 1 lb. wonton wrappers…the larger size is easier to handle than than the small.  Don't overfill....they'll pop open.    Moisten 2 edges with water, add filling. and fold over into triangles, press edges together so they are sealed, otherwise it's pointless, all the filling will escape.   Leave in a triangle or fold  the  pointed corners up into a tradtional wonton shape. 

Heat 2” peanut  or canola oil in large pan to about 370.  Fry about 6 at a time.  Cook & turn in deep hot oil just briefly, til golden brown – keep temperature  even  and watch carefully. Drain on paper towels ...watch for any dribbles of oil to  come out anywhere you didn't seal well... Serve hot.   Makes about 4 dozen using small wrappers ,  2 1/2 doz.  with bigger ones.

For Mexican Wontons: use crumbled cooked chorizo sausage and  'taco' or jack & cheddar cheese or pepper jack)