8 oz. cream cheese (light, if you wish), softened
2 tbs. heavy cream (or half-and-half)
1/4 cup minced chives
1/4 cup grated parmesan
pinch of salt
18-20 won ton wrappers (or 4-5 egg roll wrappers, cut in quarters)
2 tbs. olive oil

Move a rack in your oven to the lowest setting. Heat the oven to 450 degrees F. Line a cookie sheet with parchment.

Beat cream cheese with cream to thin it. Beat in chives, then parmesan and salt.

Fill a small bowl with water. Lay out several won ton wrappers on a cutting board. Spread 1 rounded teaspoon filling in a stripe down the center, leaving 1/2 inch or so at each end. Dip your fingertip in the water and moisten all four edges of the wrappers. Fold the short ends of each wrapper over the filling, then the long sides, to make a rectangular package. Set each package aside as you finish it.

When they’re all prepared, use a pastry brush to brush each won ton on the sealed side  with oil. Place oiled side down on the prepared cookie sheet. Place on the bottom rack for 6-8 minutes, until well browned on the bottom. Brush the tops with more oil, flip them gently, and bake for another 5-6 minutes until puffed and browned. Let them cool for at least 10 minutes before serving.