These carrot shaped crescent rolls are so cute and you can stuff them with anything, egg salad, tuna salad, or chicken salad. You simply fill the bread with your favorite salad and add some dill. Little carrots for your springtime party.
Springtime is one of my favorite times of the year because the sun finally comes out along with all the flowers. We like having a annual Easter egg hunt with family and friends to get away from the crazy crowds of the local city events. Parents pushing kids out of their way to help their kids get a plastic egg with candy in it. It’s bonkers. We normally do the event potluck style bringing a dish, a bag of candy and bag of eggs. We generally recycle the eggs each year with the ones we collected from the previous year. It’s pretty awesome.
You can’t go wrong with a yummy egg salad. Chop eggs and place them in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Refrigerate until ready to use.
Unroll sheet of crescent rolls. Use your fingers to press the seams together or simply roll out flat if using crescent seamless dough sheet. Using a pizza cutter, cut 6 equal strips horizontally. Roll the strips into a 16”-18” log and pinch the seam shut.
Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that to wrap the crescents into their cone shape. You may also use 6 cream Horn Molds instead if available.
Brush orange food coloring onto each carrot. If you do not want to use food coloring, you can simply brush each carrot with egg wash and they will bake up golden brown.
Fill your completed carrot with your egg salad and place a few sprigs of dill to make it look like a real carrot. They will be the hit of the Easter or Springtime meal.
Egg Salad Crescent Carrots
Ingredients
- • 8 eggs
- • ½ cup mayonnaise
- • 1 teaspoon prepared yellow mustard
- • ¼ cup green onion chopped
- • Salt and pepper to taste
- • ¼ teaspoon paprika
- • 1 can crescent rolls original or seamless dough sheet
- • Dill or parsley for garnish
- • Optional: yellow and red food coloring
Additional Materials
- • Aluminum foil
Instructions
- Preheat oven to 400 degrees F.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Refrigerate until ready to use.
- Unroll sheet of crescent rolls. Use your fingers to press seams together or simply roll out flat if using crescent seamless dough sheet. Using a pizza cutter, cut 6 equal strips horizontally. Roll the strips into a 16”-18” log and pinch the seam shut.
- Create 6 cone shapes from aluminum foil, or wrap a sugar cone with foil and use that as to wrap the crescents. You may also use 6 cream horn molds instead if available.
- If using food coloring, squeeze 30 drops of yellow food coloring into a small bowl. Add one to two drops of red food coloring. Stir to create orange color, and brush onto each carrot. If you do not want to use food coloring, you can simply brush each carrot with egg wash and they will bake up golden brown.
- Set the carrots on a foil lined baking sheet, and bake for 6-8 minutes. Remove and allow to cool.
- Once cooled, remove the molds from the crescent carrots, and fill with egg salad. Add a few stems of fresh dill or parsley to complete the carrot. These are best enjoyed the same day; however, they stay fresh in the fridge for up to two days.
I’m not usually into these funky tasting crescent rolls, but I think I can come up with a homemade bread that will work with this. Pinned this to save and share!