30 wonton wrappers
3 1-inch pieces of sliced pickles
1/2 c. Ranch dressing
1/4 c. thick and creamy Frank's hot sauce
1 Tbs. creamy horseradish
2 Tbs. pickle juice (from the jar of pickles)
Preheat your oven to 350 degrees. Lay tinfoil down on a baking sheet and spray with non-stick cooking spray. Fill a small bowl with water and set aside. Place one wonton wrapper on a flat surface. Put one piece of pickle on the wonton wrapper. Wet your finger and run the water along two joining edges of the wonton. Fold the non-wet side over the pickle and press the sides together (forming a triangle). Wet your finger again and run along the edges of the top of the triangle. Fold down the sides to form a rectangle. Place seam side down on the tinfoil. Repeat for the other 29 wontons. Spray the top of the wontons and sprinkle with salt. Bake for 13 minutes in the oven. While they are baking, prepare the sauce by mixing the Ranch, Frank's hot sauce, horseradish and pickle juice together. Put in your serving bowl. Remove the wontons from the cookie sheet and serve immediately.