Stuffed Crescent Roll Carrots

These are the cutest appetizer for Easter dinner or a fancy way to use up all those extra hard boiled eggs you decorated. I’ve made these once a few years ago and decided to bring them back this year because they’re so adorable!

I change the filling of the original Pillsbury recipe, they fill the crescents with a cream cheese concoction, but I do egg salad because it’s Easter after all! You can find the original recipe HERE.

Egg Salad Stuffed Crescent Roll Carrots

Adapted from Pillsbury

Skill: Easy

Servings: 10

Time: 40 minutes start to finish

Ingredients

• 10 (12×4-inch) sheets of foil
• 1 can (8 count) Pillsbury™ refrigerated crescents, I use the ‘sheets’ kind, much easier for this project!
• 16 small sprigs fresh parsley OR carrot stems (this is for decorative purposes)

1. Chop hardboiled eggs, mix in mayo, green onions and salt and pepper. Put in the fridge to chill.
2. Heat oven to 400°F.
3. Roll sheets of foil from shorter ends into cone-shaped molds. Make the cones wide enough to be able to fill.
4. Unroll dough on work surface, if you use the crescent cut dough, press to seal the seams to make one large rectange. If you have the ‘dough sheets’ you don’t need to do this.
5. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
6. Wrap 1 strip around each foil mold to create carrot shape. I don’t roll the dough all the way up to the top of the mold, I rip the end off when I have a ‘carrot’ that’s about 4″ long. This leaves a few extra inches . from each strip to make into two more total strips to make 10 carrots instead of 8.
7. Place 1 inch apart on ungreased cookie sheet.
8. Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds. Pro-tip: twist the foil to get it out easily.
9. Pipe or spoon egg salad into the cavity of each crescent. Top with 2 sprigs parsley or carrot stem for carrot top.
10. Enjoy!