2 cans refrigerated crescent rolls in a sheet
Orange Food coloring or 20 drops of yellow and 3 drops of red
6 Hard Boiled Eggs (finely diced)
1/4 cup of Mayonnaise
2 Tbsp of yellow mustard
1 Tbsp of finely chopped dill
Salt and Pepper to taste
1 egg
2 tablespoons water
1 large bunch of Dill to garnish tops
16 cream horn forms or you can take aluminum foil and shape into cone form. make sure to grease foil
really well.
Preheat oven to 400 degrees if dark sheet pan do at 350
Spray cooking spray on your hand and grease lightly each cream horn
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 8 equal strips
Roll the strip into a 16″-17″ long log
Wrap one dough strip around the cream horn form, starting at the bottom, pinch at bottom and top, Laying the seam side down on a parchment lined baking sheet
Beat Egg and Water together. Brush egg wash onto each carrot form then brush with orange food coloring.
Bake for 7 to 9 minutes
Pull off cream horn form and let cool for 30 minutes
In a separate bowl mix eggs, mayonnaise, mustard, dill and salt and pepper.
Fill piping bag with egg salad and fill each carrot. (Best done the when you are serving them but if you have to do them the day before put a slightly dampened cloth over the croissants and cover with plastic wrap)
Put sprigs of dill into the end for the carrot fronds.
Prep Time: 15 minutes Cook time: 25 minutes Yield: 16 tea sandwiches
