Egg salad filled carrot croissants

Have some creative fun in the kitchen by making these cute Crescent Roll Carrots. These are perfect for easter brunch. They are filled with egg salad and make a great snack.

You will need:
  • Can of Croissant Dough Sheet (I used danerolles)
  • Yellow and red liquid food coloring
  • Bunch of fresh parsley
  • Egg salad
  • Aluminium foil 

Preheat oven to 190 degrees Celsius. 

To get the dough in a carrot shape and also keep it hollow I used aluminium foil. Just fold it in the shape of a cone. Use layers and it should look a bit like this:

Unroll the Dough Sheet onto a cutting board.  Use a pizza cutter or a knife to cut the dough lengthwise into thin strips.

Gently wrap the dough strings around each foil cone. Be sure your dough does not hang over the open end of the cone, as it will make it difficult to remove once baked.

Squeeze some 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 baking sheet. 

Bake for 10 minutes. Allow carrot croissants to cool for about 5 minutes. Carefully remove the foil cone by holding the carrot in one hand and using the other hand to twist the foil and gently pull it out.

Fill each Carrot with egg salad.  Press a few sprigs of 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.



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