Egg Salad Crescent Roll Carrots Recipes

EGG SALAD CRESCENT ROLL CARROTS

Steps:

• Heat oven to 375°F.
• Combine ham, eggs, onions, mayo and mustard. Refrigerate until ready to use.
• Meanwhile, crumple 9-inch-long sheet of foil into 8-inch-long cone shape, leaving 2-inch opening at top of cone. Repeat with 5 additional sheets of foil. Spray outsides of cones with cooking spray.
• Unroll crescent dough onto parchment-covered cutting board; firmly press perforations and seams together to seal. Press into 13x9-inch rectangle; cut crosswise into 6 (1-1/2-inch-wide) strips. Wrap 1 strip around each foil cone, completely covering outside of cone with dough.
• Cover baking sheet with parchment. Mix seasonings and warm water until blended; brush evenly onto dough. Place on prepared baking sheet.
• Bake 14 min. or until golden brown. Cool completely.
• Remove and discard foil from insides of cones. Spoon egg salad into cones. Insert parsley sprigs, stem ends down, into egg salad for the carrot tops.

CARROT SHAPED EGG SALAD CRESCENTS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board. Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash.
• If using your own, roll to 18x6 inch rectangle and proceed.
• Roll the strip into a 17"-18" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling the log with both hands.
• Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.
• Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat.
• Don't let the dougn hang over the open end of the cream horn mold.
• Line a baking sheet silpatl or parchment paper.
• Squeeze about 30 drops of yellow food coloring into a small bowl. Add one or two drops of red. Stir to create orange.
• Brush the orange food coloring all over each carrot shaped dough. Set carrots on lined baking sheet.
• You can just brush them with egg wash is you don't want the food color. The carrot will bake up golden brown.
• Bake for 6-8 minutes until golden brown.
• Cool for about 5 minutes.
• Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out.
• Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.
• Just before serving, fill each Carrot Crescent with egg salad or whatever you want.
• Press a few sprigs of dill or parsley into the egg salad to create your carrot top.