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 CHICKEN-CAESAR SALADS

Steps:

• Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
• On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
• Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
• Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.

MINI HAM AND CHEESE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
• Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
• Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

CAESAR SALAD ROLLS

Steps:

• Add rice paper, 1 sheet at a time, to large bowl of warm water; let stand 15 to 20 sec. or until softened. Drain on clean kitchen towel; transfer to work surface.
• Place 1 prosciutto slice on center of each rice paper sheet; top with remaining ingredients. Carefully fold bottom of paper over filling, then fold in both sides and roll up tightly, starting at bottom edge.
• Cut in half to serve.

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! :).

CAESAR SALAD WITH MINI CRAB CAKES

Steps:

• SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
• Refrigerate until serving time.
• CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
• Mix well.
• Add crab meat and gently stir, leaving crab in as large a hunks as you can.
• If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
• Mixture should still be somewhat soft but not runny.
• Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
• Set aside.
• Place 1/4 cornmeal on salad-sized plate.
• With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
• Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
• Gently turn crab cake over to get cornmeal on second side.
• Place crab cakes on large, cornmeal-coated cookie sheet.
• Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
• Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
• TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
• Heat on medium-high heat until hot.
• Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
• Total cooking time should be about 4-5 minutes.
• Add more oil to pan, as needed.
• Repeat until all crab cakes are browned on both sides.
• PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
• Top salad with 5 hot crab cakes, placing one in the center.
• Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
• Place 12 croutons around outer edge of lettuce.
• Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
• Garnish center crab cake with parsley or basil.
• TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
• Cover and refrigerate up to 2 days.
• To reheat, place crab cakes in toaster over and toast just until hot.
• Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
• Do not let them dry out!
• Serve.

10 MINUTE CHICKEN CAESAR SALAD WRAPS

Steps:

• In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
• Divide salad filling between 4 tortillas.
• Roll up each tortilla and serve.