These Easter crescent roll carrots are made with flaky crescent dough baked into a carrot shape, filled with homemade chicken salad, and topped with parsley.
HOW TO MAKE CRESCENT ROLL CARROTS
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Combine the chicken, celery, onion, hardboiled eggs, garlic salt, and pepper in a bowl to create your chicken salad. Once mixed, cover the bowl with plastic wrap and place it in the refrigerator to chill until you’re ready to add the filling.
Step 2 – Tear off pieces of aluminum foil (roughly 12 inches long) and mold each into a cone shape. These will act as makeshift molds that you’ll shape the crescent dough around to create the carrot look.
Step 3 – Roll out the crescent roll dough and cut it into roughly 1/2 or 1-inch strips. Wrap the strips around the foil cones, starting from the pointed end and ensuring each layer slightly overlaps the previous one without leaving gaps. Once wrapped, place the cones on parchment-lined baking sheets, facing any seams or loose ends down to keep them secured while baking.
Step 4 – Bake!
Step 5 – Let the baked crescent rolls cool until easy to handle.
Step 6 – Once cooled, carefully remove the aluminum foil from inside each baked crescent roll. If needed, use scissors to help remove them.
Step 7 – Take the chilled chicken salad and spoon it into each crescent roll ‘carrot.’ Fill up to just beyond the rim, so the salad can be seen peeking over the top.
Step 8 – Insert a few sprigs of parsley into the chicken salad, creating the look of a green carrot top.
Step 9 – Serve and enjoy!
INGREDIENTS
- 3 cups cooked shredded chicken
- 1 cup diced celery
- 1/4 cup diced red onion
- 2 hardboiled eggs, chopped
- 1 cup mayonnaise
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 16 ounces crescent roll dough
- fresh sprigs of parsley, for creating green carrot tops
INSTRUCTIONS
- Preheat oven to 400°F. Line two baking sheets with parchment paper, then set aside.
- In a large bowl, mix together chicken, celery, red onion, hardboiled eggs, garlic salt, and black pepper.3 cups cooked shredded chicken,1 cup diced celery,1/4 cup diced red onion,2 hardboiled eggs,1 cup mayonnaise,1/4 teaspoon garlic salt,1/4 teaspoon black pepper
- Cover bowl with plastic wrap and transfer chicken salad to refrigerator to chill.
- Tear off 16 pieces of aluminum foil, roughly 12 inches in length. Mold each piece into a cone, forming a carrot shape.
- On a clean work surface, roll out crescent dough and cut into 1/2-1 inch strips.16 ounces crescent roll dough
- Starting at pointed end, wrap a foil cone with a strip of dough, gently stretching it as you wrap. While wrapping, be sure to not leave any spaces, slightly overlapping other layers. Once wrapped, place dough-wrapped foil cones, seam side down, on prepared baking sheet. Repeat this step until all foil cones are wrapped.
- Bake for 8 minutes or until golden brown.
- Transfer baked crescent roll carrots to a wire cooling rack to cool completely, about 30 minutes or until cool enough to handle.
- Carefully remove foil from each crescent roll carrot. If needed, use scissors to cut foil.
- Remove chicken salad from refrigerator. Stuff each crescent roll carrot with chicken salad, filling to just beyond rim of dough. Garnish top of chicken salad by inserting a sprig or two of parsley, creating green carrot tops.fresh sprigs of parsley
- Serve as desired.
