Crescent Carrot Appetizers
Festively decorated crescent rolls shaped like carrots and stuffed with a simple two-ingredient filling make a fun Easter treat!
- 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)
Preparation time 30mins
Cooking time 60mins
Adapted from tablespoon.com
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.
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.
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.