Comments on: Scallion Cream Cheese Poppers https://bakeatmidnite.com/scallion-cream-cheese-poppers/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 20:53:07 +0000 hourly 1 By: Judith Hanneman https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-583 Wed, 23 Oct 2013 00:31:48 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-583 Probably Polly, but I'd reheat in the oven if you want them to stay crispy. Probably about 375-400 for maybe 20 min or so.

]]> By: Polly Kirsch https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-582 Wed, 23 Oct 2013 00:10:05 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-582 Could you fry these and then freeze them for later?

]]> By: Tammy Mulhair https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-505 Mon, 02 Sep 2013 12:52:03 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-505 I make these all the time but I put canned crab meat in them. I used to buy them at the restaurants and they called them crab rangoon, so delicious. I am going to try your wrapping style though because my way leaks too much filling out. Thank you!!!

]]> By: Carrie Whittemore https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-324 Tue, 14 May 2013 11:13:06 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-324 I KNEW I wanted to go pick up some wonton skins – now I definitely am! Sounds fantastic!

]]> By: Judith Hanneman https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-309 Sun, 05 May 2013 19:50:01 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-309 Deb, that sounds GREAT!!!! I learn so much from people's comments!!!!

]]> By: Deb https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-308 Sun, 05 May 2013 19:47:03 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-308 I make a variation of these but with crabmeat added (think crab rangoon)….I bake mine.

Spray them lightly with vegetable spray bake at 400 degrees, turn halfway and spray the other side. They come out nice and crispy.
HTH

]]> By: Lillian (My Recipe Journey) https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-307 Sun, 05 May 2013 16:02:03 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-307 I order something very similar at my favorite Chinese take-out! They call it fried wontons…they have the same filling and they're shaped into little purses! So good!

]]> By: Judith Hanneman https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-303 Fri, 03 May 2013 12:09:06 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-303 I don't think they'd turn out too well if they were baked Joy Bee. You'd probably have to paint them with quite a bit of oil, but you could try.

LOL…about the mess of deep frying…I HATE that but these are worth it. FYI I did them in a deep wok and there wasn't *too* much mess. I found that better than a skillet. If you have a Fry Daddy, that's even less messy!

]]> By: MadSCAR https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-301 Fri, 03 May 2013 07:54:59 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-301 Iiii this looks amazing! I love it thanks 🙂

]]> By: MadSCAR https://bakeatmidnite.com/scallion-cream-cheese-poppers/#comment-300 Fri, 03 May 2013 07:54:25 +0000 http://bakeatmidnite.com/2013/05/02/scallion-cream-cheese-poppers/#comment-300 Iiii this looks amazing! I love it thanks 🙂

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