Caesar Salad Pinwheels Recipes

EGG SALAD PINWHEELS

Steps:

• Make egg salad: Place eggs in a large saucepan, and add enough cold water to cover by 3 inches. Bring water to a boil over high heat. Cook 1 minute, and remove from heat; cover, and let stand 10 minutes. Remove eggs from pan, and rinse under cold water to stop cooking.
• Peel eggs, and finely chop. Place in a large bowl, and add 1 cup mayonnaise; stir to combine. Season with salt and pepper; stir again to combine. Cover with plastic wrap, and refrigerate until needed.
• Make pinwheels: Using a serrated knife, remove crust from all sides of bread loaves. Cut each loaf lengthwise into long 1/2-inch-thick slices. Spread a dab of remaining 1/2 cup mayonnaise on one side of each slice, and top with a thin layer of egg salad. Roll each slice into a log, starting at one of the short ends; wrap well in plastic wrap, and refrigerate overnight. Just before serving, thinly slice crosswise into pinwheels with a serrated knife.

CAESAR SALAD PINWHEELS

Steps:

• Combine cream cheese, sun-dried tomatoes and herb-seasoning from salad kit in medium bowl; blend well.
• Lightly crush garlic croutons from kit.
• Combine romaine, cheese and crushed croutons from kit in large bowl. Toss with Caesar Dressing.
• On each roll, spread cream cheese mixture over lavash bread; cover with a thin layer of salad mixture. Roll up from narrow side. (For flour tortillas, fold in sides before rolling up). Secure each roll with 5 to 6 wooden picks. Slice rolls between wooden picks to form pinwheel appetizers.

CAESAR SALAD PINWHEELS

Steps:

• Combine cream cheese, sun-dried tomatoes and herb-seasoning from salad kit in medium bowl; blend well.
• Lightly crush garlic croutons from kit.
• Combine romaine, cheese and crushed croutons from kit in large bowl. Toss with Caesar Dressing.
• On each roll, spread cream cheese mixture over lavash bread; cover with a thin layer of salad mixture. Roll up from narrow side. (For flour tortillas, fold in sides before rolling up). Secure each roll with 5 to 6 wooden picks. Slice rolls between wooden picks to form pinwheel appetizers.