Carrot Shaped Egg Salad Crescents

"These are just too cute and taste as good as your best egg salad."
photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
6 Carrots




  • 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.

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As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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