Fleur de Lolly: Egg Salad Carrots

I found these online a few months ago and I fell in love with the idea. Crescent roll dough is wrapped around a cream horn mold and baked. Fill them with either egg or ham salad. A little sprig of parsley or dill and you're good to go. I think these are SO fun!

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet

1 egg whisked with 1 t. of water to make an egg wash

yellow and red liquid food coloring

1 1/2 cups of your favorite egg or ham salad

1 bunch fresh dill or parsley

Preheat oven to 400 degrees.

Unroll the dough sheet on a cutting board. Use a pizza cutter or knife, cut the dough lengthwise into six equal strips. Brush one strip with egg wash.

Roll the strip into a 17-18" long log. Roll the strip into a tube and pinch the seam shut. Then roll the strip into a longer, thinner tube using both hands.

Repeat, brushing egg wash onto each strip before rolling into thin tubes.

Wrap one tube around each cream horn mold, keeping the seam side down against the mold. Don't let the dough hang over the open end of the mold.

Spray a baking sheet with non-stick spray or line with parchment paper. In a small bowl squeeze about 30 drops of yellow food coloring and add 1 or 2 drops of red. Stir gently and you'll see you have a bright orange color. Brush the food coloring onto each carrot shaped dough. Place on baking sheet.

Bake for 6 - 8 minutes rotating the sheet halfway through the baking time. Allow them to cool for about 5 minutes and gently remove from the mold. Fill the carrots just before serving.

Here's how I made my egg salad:

Boil 3 extra large eggs for 10 minutes. Remove from heat and drain. Run cold water over eggs and let sit for 5 minutes. Peel eggs.

Put eggs in a food processor with the cutting blade. Add 1 - 2 T. of mayo and 1 t. Dijon mustard. Add a few grinds of black pepper and 1/2 t. salt.

Blend until very smooth. Taste and, if needed, add a little more salt and/or pepper.