Great creative in the kitchen by making these Crescent Roll Carrots to serve at Easter brunch or lunch. Filled with egg or ham salad, they make a great main dish and they couldn’t be cuter. See how fun they are to make in the step-by-step and video tutorials.
There is only one spring day that starts off with your family running around the yard in search of decorated eggs. Easter Sunday is quite unique in that respect.
After our Easter egg hunts we have always gathered up our decorated eggs and whisked them off to the kitchen to add some Miracle Whip before turning them into deviled eggs or egg salad. It’s a simple recipe, just two ingredients, but one I still enjoy even though my palate has been expanded immensely over the years.
I know everyone has their own favorite recipe for these classic dishes and am certain that many (most, maybe) of you enjoy them on Easter.
I love egg salad served on very soft white bread – you know the stuff I’m talking about. Every time I eat one of those sandwiches, I am transported to the kitchen of my childhood with the red poppy wallpaper and the harvest gold appliances.
I remember my mom pressing the eggs through an egg slicer then mixing them with a generous amount of Miracle Whip before heaping mounds of it onto slices of that airy bread, cutting the sandwich at a diagonal then adding a sprinkling of chips to the plate.
I would sit at the kitchen counter, feet dangling around the bottom of the tall stool, taking bites of the sandwich and giggling as I tried to get the sandwich to un-stick from the roof of my mouth. Soft bread and egg salad make pretty good mouth glue. But I loved it.
This post, is, however, not really about making egg salad, but rather an unusual, yet fun vessel used to serve that egg salad, or perhaps ham salad, for an Easter meal.
I kept this recipe pretty simple by using a Pillsbury Crescent Recipe Creations Seamless Dough Sheet, cutting it into six strips, rolling each strip into a log, wrapping them around a metal cream horn mold, brushing them with orange food coloring, and baking them in the oven until golden brown. After removing the pastry from the metal form, I filled some with egg salad and others with ham salad. A few sprigs of dill completed the effect.
I really like how my carrots are bright orange, but I know some people might have issues using straight food coloring on the dough. You can, if you prefer, just brush them with egg wash and bake them to a golden brown. They wont have quite the same effect, but will still look great. I tried adding a small amount of food coloring to the egg wash, but the color didn’t show up once baked. Chefmaster does make an all natural orange food coloring you can purchase to use for this project, as well.
Carrot Crescents filled with your favorite egg or ham salad
1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet*
1 egg (whisked with 1 teaspoon of water to make an egg wash)
yellow and red liquid food coloring (the kind from the grocery store is fine for this recipe)
1 1/2 cups of your favorite egg or ham salad
1 bunch of fresh dill or parsley
Special Equipment Needed:
pizza cutter or knife
6 metal cream horn molds
non-stick aluminum foil lined baking sheet
*If you can’t find this product, you can use sheets of puff pastry, or use crescent rolls and pinch all the seams together.
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.
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.
Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked.
Line a baking sheet with non-stick aluminum foil or parchment paper. Squeeze about 60 drops of yellow food coloring into a small bowl. Add 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.
If you don’t want to paint your dough with food coloring, you can simply brush them with egg wash. The carrot will bake up golden brown.
Bake for 6-8 minutes until golden brown. I suggest rotating the pan half way through the baking cycle for even browning.
Allow carrot crescents to 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.
Fill each Carrot Crescent with egg salad or ham salad. Press a few sprigs of dill or parsley into the egg salad for a decorative effect. Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.
Fill your carrots just before serving.
Items used to create this project that are available on Amazon.com (commission earned for sales)
- 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet
- 1 egg whisked with 1 teaspoon of water
- orange or yellow and red liquid food coloring
- 1 1/2 cups of your favorite egg or ham salad
- 1 bunch of fresh dill or parsley
- Preheat oven to 400 degrees Fahrenheit.
- Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board.
- Cut the dough lengthwise into 6 equal strips.
- Brush one strip with egg wash.
- Roll the strips into a 17"-18" long log.
- Wrap one dough log around each cream horn mold.
- Line a baking sheet with non-stick aluminum foil or parchment paper.
- Brush the orange food coloring over each carrot shaped dough.
- Set carrots on lined baking sheet.
- Bake for 6-8 minutes until golden brown.
- Allow carrot crescents to cool for about 5 minutes.
- Remove cream horn form and allow to cool completely.
- Fill each Crescent Roll Carrot with egg salad or ham salad.
- Add a few sprigs of dill coming out of the carrot.
More Easter Edible Crafts
from Hungry Happenings
If this Easter Recipe interests you, then you should go and check out all these other delicious ideas.
I heard from so many people who were making this recipe for their Easter meal and some took pictures and posted them on their blogs. Whether you have a blog or not, if you made these and took some pictures, I’d love to see them. You can see more creations from my reader’s in my Readers’ Gallery.
This idea has been translated in so many ways as you can see from the pictures below, and it is so wonderful for me to see how I inspired so many of you to make these for your families.
Risa from Restless Risa posted a few pictures of the carrots she served her family for Easter. She used frozen bread dough instead of crescents and lettuce in place of the dill. They look great. As you can see, you can really use whatever you have on hand. Most doughs will work for this recipe but just be aware that the yeast type doughs will rise once they are wrapped around the cream horn forms which makes for carrots with fun curvy shapes. To top off the carrot, anything that is green and frilly could be used – try cilantro, thyme, or even spinach leaves.
Mary served this basket full of carrot crescents to her family who gobbled them up immediately. Mary used Pillsbury Crescent Rolls which she just wrapped around the cream horn form before coloring orange. It’s a bit simpler than cutting dough strips and gives a smoother look to the carrots.
Mary told me this recipe will become a new Easter tradition with her family!
Andrea made a really quick and easy version of the carrots. She used the big flaky crescents, rolled them just a bit straighter, baked them and then just cut them in half to fill them with the salad.
Jenn served up this bushel of carrots at her Easter celebration and said they were a huge hit!
Mandy was sure busy in the kitchen creating this amazing platter full of chicken salad filled carrot crescents topped with curly parsley.
Jo and Sue created cones out of tin foil to make their carrots which they filled with salmon that their dad had smoked, mixed with cream cheese. You should visit their blog to see more of their festive Easter treats. They really went all out for this holiday.
I am in awe of this gorgeous display that Ekaterina of My Candy Kitchen created with her carrot crescents. Just beautiful! She used pizza dough to make her carrots and covered her cream horn forms with parchment paper for easy removal. Visit her blog to see her tutorial.
Dina from Dynamic World Of served these for Easter to her family in Hungary. She used puff pastry which worked out great. To make her orange coloring, she added red coloring to an egg yolk – brilliant!
I just love this image of the carrots created by Ilina from Culinary Colours of My World. She used pizza dough to create her carrots, filled them with a traditional Bulgarian salad and added sprigs of lettuce for the greens. Stop by her blog to see all the amazing pictures she took of her carrots.
I look forward to seeing how you use this idea to inspire you in the kitchen too!