Mini Caesar Salad Rolls Recipes

MINI CAESAR SALAD ROLLS

Steps:

• Whisk dressing ingredients together and season with salt and pepper.
• Mix the lettuce with a small amount of dressing, just enough to barely coat the leaves. Place in a bowl to the side.
• Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place a small amount of lettuce in the center of the rice paper. Tightly roll into a cylinder, enclosing the lettuce. Repeat with the remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.
• When ready to serve, remove from plastic and cut each roll into 2-inch-long pieces. Stand upright on a platter and top with a spot of dressing. You can put crumbled pancetta, Parmesan cheese, or chopped nuts on top for flavor and garnish.

MINI CAESAR SALAD BITES

Steps:

• Preheat the oven to 375 degrees F. Spray mini-muffin tins with cooking spray. Melt the butter in microwavable safe dish and stir in garlic salt. Set aside.
• Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad.
• Finely chop the romaine lettuce. If you have a food processor, use it. You really need a fine fine chop in order to fill the cups properly, so don't be lazy with this step!
• Pour on caesar salad dressing and stir until all pieces are coated. Adjust dressing (adding more or less) to suit personal preference.
• Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmasan cheese. Garnish with fresh lemon, if desired.
• Bon Appetit! :).

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.