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!
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.
For added flavor and crunch, stir 1 chopped celery stalk into egg salad before refrigerating.
The egg salad and bread cones can be prepared ahead of time. Store the egg salad in the refrigerator, and the bread cones in an airtight container at room temperature up to 24 hours. Fill bread cones with egg salad just before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.