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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a convenient way to serve and eat salad. It can be created using any type of salad, but the Caprese was the first one that I tried. I'm making a Caesar next! Ingredients:
1 package pillsbury crescent dough |
1/4 cup fresh chopped basil |
1 mozzarella ball, or 5 large slices, cut into bite sized bits (or, supplement with tofu for something healthy and different!) |
3 large tomatoes, seeded and roughly chopped |
1/2 tsp tarragon |
1 tsp salt |
1 tsp garlic powder |
1 egg yolk |
2 tsp water |
2 tbs olive oil |
2 tbs balsamic vinegar |
pepper, to taste |
Directions:
1. Preheat the oven to 350
2. Roll out the dough until it's about 1/8 of an inch thick
3. Cut into equal squares
4. Lightly grease a cupcake pan
5. Place one square in each cupcake mold
6. Mix 1 egg yolk with the two tsps of water to make an egg wash
7. Coat each square with egg wash
8. Combine salt and garlic powder, and then sprinkle on each square
9. Place in oven for approximately 10-12 minutes, or until golden brown
10. In a separate bowl, mix all of the other ingredients and toss lightly to coat everything with the olive oil and balsamic mix.
11. When the cups are done, remove them from the mold and fill with equal portions of the salad
12. Pick one up, and enjoy!!
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