Stuffed Crescent Roll Carrots
Transform crescent roll dough into vibrant, carrot-shaped delights filled with your choice of egg or ham salad, garnished with fresh dill or parsley to serve as a whimsical and tasty addition to your Easter meal. This easy recipe requires basic ingredients and offers a creative way to present a classic dish, ready to impress in under an hour.
Ingredients
- 1 tube of Pillsbury Original Crescent Dough Sheet
- 1 egg lightly beaten with 1 teaspoon water for egg wash
- Orange food coloring or a mix of yellow and red liquid food coloring to achieve orange hue
- 1 ½ cups of preferred egg or ham salad
- A bunch of fresh dill or parsley for garnish
Instructions
- Begin by heating your oven to a temperature of 400 degrees Fahrenheit.
- Spread out the Pillsbury Original Crescent Dough Sheet on a cutting board.
- Slice the dough sheet lengthwise into 6 strips of equal width.
- Lightly coat one of the dough strips with the prepared egg wash.
- Stretch the strip into a log, aiming for a length between 17 to 18 inches.
- Spiral the dough log around a cream horn mold to create a carrot shape.
- Proceed with the remaining dough strips.
- Take a baking sheet and line it with either non-stick aluminum foil or parchment paper for easy cleanup.
- Gently paint the orange food coloring over each crescent dough carrot to achieve a vibrant look.
- Place the dough carrots onto the prepared baking sheet.
- Transfer the baking sheet into the oven and bake for about 6 to 8 minutes, or until the dough turns a golden brown color.
- After baking, let the crescent carrots rest for roughly 5 minutes to cool slightly.
- Gently twist the cream horn molds to release and remove them, then allow the crescent carrots to cool completely.
- Spoon your chosen egg or ham salad into each of the crescent carrots.
- To finish, insert a few sprigs of fresh dill or parsley into the wide end of each crescent carrot to resemble the greens of a carrot.
- Your Crescent Roll Carrots are now ready to be served and enjoyed.