CRESCENT CARROT APPETIZERS RECIPE - (4.6/5)

Crescent Carrot Appetizers Recipe - (4.6/5) image

Provided by á-2710

Number Of Ingredients 10

Crescent Carrots:
1 tube Pillsbury Place 'n Bake refrigerated crescent rounds
1 egg
1 teaspoon water
Orange liquid food coloring (or yellow and red coloring mixed together)
Carrot Greens:
5 ounces green confectionery coating (candy melts)
Cream Filling:
4 ounces Betty Crocker Whipped White Frosting (1/3 of a tub)
4 ounces frozen whipped topping, thawed (1/2 of a tub)

Steps:

Crescent Carrots: 1) Unroll the 8 crescent rounds. Then roll each strip into an 18-inch long log. 2) Whisk together the egg and water. Brush the egg wash over one dough log. 3) Wrap the dough log around a metal cream horn form. Repeat, wrapping a total of 8 forms. 4) Brush orange liquid food coloring all over dough. 5) Set carrots on a non-stick aluminum foil or parchment paper-lined baking sheet. Refrigerate for 20 minutes. 6) Preheat oven to 400ºF. Bake the crescent roll carrots for 8 minutes, then remove from oven and carefully remove the cream horn form using metal tongs. 7) Return the carrots to the oven for 3-4 minutes until baked though. Allow the crescent roll carrots to cool completely. Carrot Greens: 1) Pour the green confectionery coating wafers into a microwave safe bowl. Heat for 30-second increments, stirring after each, until melted. 2) Pour the melted candy coating into a small squeeze bottle or a zip top bag. Pipe carrot greens onto parchment paper-lined baking sheets. 3) Freeze for 5 minutes, until the candy coating is set. Make 2 or 3 stems of greens per cream horn carrot. Cream filling: 1) Whip together the frosting and whipped topping. Spoon into a pastry bag and refrigerate until needed. 2) To assemble the crescent carrots: Just before serving, pipe cream filling into the crescent carrots, insert a few candy greens into the filling of each carrot, and serve.