Every year, when springtime rolls around and Easter is on the horizon, I start looking for playful and delicious ways to brighten up my holiday table. That’s when these Crescent Roll Carrots stuffed with creamy chicken salad come to the rescue. They’re whimsical, easy to make, and just as tasty as they are adorable. Whether you’re hosting brunch or contributing to a potluck, these little carrot-shaped crescent rolls always steal the show.
I’m excited to walk you through how I make these festive bites, along with a few personal tips to make them even better.
Why I Love Making These Crescent Roll Carrots
I’ve made these year after year, and they never fail to spark smiles. Here’s why they’re a go-to in my kitchen:
- They’re eye-catching: The bright orange color and cute carrot shape instantly stand out on any holiday table.
- Super simple dough: Crescent roll dough is forgiving, soft, and always bakes up golden and tender.
- Versatile filling: The chicken salad is classic, but you could swap in tuna salad, egg salad, or even a veggie-based filling if you like.
- Fun for kids and adults alike: I love watching kids marvel at these edible carrots — and adults quickly join in.
Ingredients You’ll Need
(Serves 8 | Prep Time: 50 minutes | Cook Time: 10 minutes | Total Time: 1 hour)
- 1 (8 oz.) can refrigerated crescent dough sheet
- Orange food coloring mixed with 1 tablespoon water
- Chicken Salad from local deli if you want to skips steps and extra ingredients below.
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1/2 cup mayonnaise
- 1 rib celery, chopped
- 1/4 cup red onion, chopped
- 1/2 teaspoon seasoned salt
- Fresh parsley sprigs (for the carrot stems)
Optional additions:
- A dash of Dijon mustard for extra tang
- Chopped grapes or dried cranberries for sweetness
- A squeeze of lemon juice to brighten the salad
Step-by-Step: How I Make Crescent Roll Carrots with Chicken Salad
1. Shape the Foil Molds
First things first, I preheat the oven to 400°F. While the oven warms up, I tear off 8 sheets of aluminum foil (each about 4×12 inches) and roll them into cone shapes. These cones will act as molds for the crescent dough to wrap around. I make sure they’re sturdy but easy to twist out later.
2. Prepare and Color the Dough
I unroll the crescent dough sheet onto a clean surface. Using a pizza cutter, I slice the dough lengthwise into 8 strips, each about an inch wide. Then, I wrap each strip around the foil cones, slightly overlapping so there are no gaps. Once all the cones are wrapped, I brush them with the orange food coloring mixture — it really brings that carrot look to life.
3. Bake and Cool
I place the wrapped cones on a cookie sheet and bake for 7 to 10 minutes, or until they’re golden and cooked through. After baking, I let them cool completely before carefully twisting out the foil cones. I’ve found that waiting until they’re completely cool makes this step much easier and keeps the carrot shape intact.
4. Make the Chicken Salad (Or buy chicken salad from local deli)
While the crescents cool, I mix up the chicken salad. In a medium bowl, I combine the shredded chicken, mayonnaise, chopped celery, red onion, and seasoned salt. Sometimes I toss in a little Dijon mustard or a squeeze of lemon juice for extra flavor. If I’m feeling fancy, I’ll add some chopped grapes or cranberries for a little sweetness and texture.
5. Fill and Garnish
Once the crescent carrots are cool and hollow, I gently spoon the chicken salad into each one. Finally, I tuck a fresh sprig of parsley into the open end to look like a carrot top.
6. Serve and Enjoy
I arrange the filled carrots on a serving platter and watch them disappear almost immediately. Any leftovers go into the fridge, though they rarely last long.
Tips to Make These Crescent Roll Carrots Even Better
- Prep ahead: I sometimes make the chicken salad the day before to save time. Just give it a quick stir before filling.
- Make the cones reusable: If you want to skip making foil cones every time, you can invest in metal cream horn molds — they work beautifully.
- Customize the filling: Don’t be afraid to switch things up with turkey salad, ham salad, or even a vegetarian chickpea salad.
- Double the batch: These go fast! If you’re serving a crowd, I highly recommend doubling the recipe.
What I Serve Alongside These Crescent Roll Carrots
I love serving these with light and fresh springtime sides to round out the meal:
- A bright fruit salad with berries and mint
- Deviled eggs for that classic Easter feel
- Sparkling lemonade or a refreshing cucumber-infused water
- For a more indulgent spread, a cheese board with crackers and fresh veggies
FAQs from My Kitchen
Q: Can I use crescent roll triangles instead of a dough sheet?
A: Yes! Just pinch the seams together and roll it out gently to create one sheet before slicing into strips.
Q: What’s the best way to shred chicken for this recipe?
A: I usually grab a rotisserie chicken and shred it while it’s still warm using two forks. It’s quick and gives the chicken salad great flavor.
Q: Can I make these gluten-free?
A: Absolutely! Use gluten-free crescent dough and double-check your seasonings and mayonnaise.
Q: How do I keep the crescent carrots from sticking to the foil?
A: I give the foil molds a light spray of cooking oil before wrapping the dough — it makes removing the foil a breeze.
Why You Should Try This Recipe
These Crescent Roll Carrots with Chicken Salad are not just cute; they’re practical, flavorful, and guaranteed to delight guests of all ages. The soft, golden crescent dough pairs perfectly with the creamy, crunchy chicken salad, and the parsley sprig adds that fresh, bright finishing touch. Whether you’re prepping for an Easter brunch, spring luncheon, or just looking for something fun and different to serve, these will not disappoint.
I hope you try them out and enjoy the reactions as much as I do!
How I Make Crescent Roll Carrots Stuffed with Creamy Chicken Salad for a Fun Holiday Lunch
Ingredients
- 1 tablespoon water
- 2 cups mayonnaise
- 4 cups shredded cooked chicken
- 1/2 cup red onion, finely chopped
- 2 teaspoons seasoned salt
- 1 package crescent roll dough
- 1 cup celery, finely chopped
- 1/2 cup shredded carrots
- 1 teaspoon pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, mayonnaise, red onion, celery, shredded carrots, seasoned salt, and pepper. Mix well to combine.
- Unroll the crescent roll dough and separate it into triangles.
- Roll each triangle into a carrot shape, pinching the ends to seal.
- Place the crescent rolls on a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.
- Once baked, let the crescent rolls cool slightly before stuffing them with the creamy chicken salad.
- Serve immediately or refrigerate until ready to serve.
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