Ingredients:

* 1 egg white, lightly beaten
* 20 square wonton wrappers (about)
* 20 anchovy fillets, drained and mashed
* 3 ounces cream cheese, at room temperature
* 2 Tbsp minced chives
* 1/4 cup melted butter

Preparation:

Mix anchovies, cream cheese, and chives until evenly combined.

Brush the edge of each wonton with egg white. Spread about 1 teaspoon of anchovy mix in a line 1/2 inch from the edge lengthwise and up to 1/2 inch from the edge width. Roll into a log. Gently press and twist each end slightly. (At this point, you may cover tightly with plastic wrap and refrigerate up to 2 days before cooking.)

Brush lightly with melted butter and place on a cookie sheet. Bake at 350 F. for 12 to 15 minutes until lightly browned and crispy. Serve anchovy twists warm.