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
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