Egg Salad Crescent Roll Carrots Recipes

Steps:

• In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

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.