EGG SALAD CRESCENT ROLL CARROTS
Treat your family to a fun springtime recipe with these crescent roll carrots. Shape refrigerated crescent rolls into a cone, fill them with egg salad and add a sprig of fresh parsley. Even the kids will love these Egg Salad Crescent Roll Carrots!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h14m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 130 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 8 g
CARROT SHAPED EGG SALAD CRESCENTS
Make and share this Carrot Shaped Egg Salad Crescents recipe from Food.com.
Provided by Ambervim
Categories Lunch/Snacks
Time 37m
Yield 6 Carrots
Number Of Ingredients 6
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.
Nutrition Facts : Calories 39.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 31, Sodium 63.5, Carbohydrate 5.1, Fiber 0.2, Sugar 0.2, Protein 2
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- Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
- Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
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