Description
These festive Crescent Roll Carrots are perfect for Easter brunch or as a playful appetizer. Golden, crispy crescent rolls shaped like carrots are filled with creamy egg salad, making them both delicious and fun!
Ingredients
Shape the Crescent Roll Carrots
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wrap foil into cone shapes (about 4 inches long) to act as molds. Spray them lightly with cooking spray.
- Open the crescent roll dough and separate into strips or triangles.
- Wrap each strip around a foil cone, overlapping slightly to create a “carrot” shape.
- Brush with egg wash and add orange food coloring for a vibrant carrot look.
Bake the Crescent Carrots
- Place on the baking sheet and bake for 10-12 minutes, or until golden brown.
- Remove from the oven, brush with melted butter for shine (optional), and let cool slightly.
- Carefully remove the foil molds and let the crescent rolls cool completely.
Make the Egg Salad
- In a bowl, mash together chopped boiled eggs, mayo, mustard, salt, pepper, and paprika.
- Stir in green onions, celery, or pickles for added crunch.
- Adjust seasoning to taste.
Fill & Decorate the Carrots
- Spoon or pipe egg salad into each crescent roll “carrot.”
- Stick a small bunch of parsley, dill, or chives into the top for the carrot greens.
Instructions
Shape the Crescent Roll Carrots
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wrap foil into cone shapes (about 4 inches long) to act as molds. Spray them lightly with cooking spray.
- Open the crescent roll dough and separate into strips or triangles.
- Wrap each strip around a foil cone, overlapping slightly to create a “carrot” shape.
- Brush with egg wash and add orange food coloring for a vibrant carrot look.
Bake the Crescent Carrots
- Place on the baking sheet and bake for 10-12 minutes, or until golden brown.
- Remove from the oven, brush with melted butter for shine (optional), and let cool slightly.
- Carefully remove the foil molds and let the crescent rolls cool completely.
Make the Egg Salad
- In a bowl, mash together chopped boiled eggs, mayo, mustard, salt, pepper, and paprika.
- Stir in green onions, celery, or pickles for added crunch.
- Adjust seasoning to taste.
Fill & Decorate the Carrots
- Spoon or pipe egg salad into each crescent roll “carrot.”
- Stick a small bunch of parsley, dill, or chives into the top for the carrot greens.
Notes
- The foil cones help create the carrot shape while baking, but you can also try using actual carrot-shaped molds.
- You can prepare the egg salad ahead of time and refrigerate it for up to a day.
- If you prefer a lighter option, swap out the mayo for Greek yogurt.
Nutrition
- Serving Size: 1 crescent roll carrot
- Calories: 180kcal
- Sugar: 2g
- Sodium: 330mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg