EGG SALAD CRESCENT ROLL CARROTS

Egg Salad Crescent Roll Carrots image

Treat your family to a fun springtime recipe with these crescent roll carrots. Shape refrigerated crescent rolls into a cone, fill them with egg salad and add a sprig of fresh parsley. Even the kids will love these Egg Salad Crescent Roll Carrots!

Provided by My Food and Family

Time 1h14m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped (about 1/2 cup)
4 hard-cooked eggs, coarsely chopped
3 green onions, sliced
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. HEINZ Yellow Mustard
1/2 tsp. ground turmeric
1/2 tsp. paprika
1 can (8 oz.) refrigerated crescent dinner rolls
1 cup loosely packed fresh parsley sprigs
2 Tbsp. warm water

Steps:

Heat oven to 375°F.
Combine ham, eggs, onions, mayo and mustard. Refrigerate until ready to use.
Meanwhile, crumple 9-inch-long sheet of foil into 8-inch-long cone shape, leaving 2-inch opening at top of cone. Repeat with 5 additional sheets of foil. Spray outsides of cones with cooking spray.
Unroll crescent dough onto parchment-covered cutting board; firmly press perforations and seams together to seal. Press into 13x9-inch rectangle; cut crosswise into 6 (1-1/2-inch-wide) strips. Wrap 1 strip around each foil cone, completely covering outside of cone with dough.
Cover baking sheet with parchment. Mix seasonings and warm water until blended; brush evenly onto dough. Place on prepared baking sheet.
Bake 14 min. or until golden brown. Cool completely.
Remove and discard foil from insides of cones. Spoon egg salad into cones. Insert parsley sprigs, stem ends down, into egg salad for the carrot tops.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 130 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 8 g