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Carrot-Shaped Crescent Rolls (Filled with egg salad or chicken salad)

Easy Carrot-Shaped Crescent Rolls Filled with Creamy Egg or Chicken Salad

These Carrot-Shaped Crescent Rolls filled with egg salad or chicken salad are a crowd-pleaser you can easily make for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 rolls
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crescent Dough
  • 1 can pre-made crescent roll dough Use store-bought dough for easy shaping and flaky texture.
  • 1 large egg beaten with a splash of water for egg wash.
For the Egg Salad Filling
  • 4 hard-boiled eggs Chopped finely for a creamy, protein-packed center.
  • 1/2 cup mayonnaise Adds richness and binds the filling smoothly.
  • 1 tbsp Dijon mustard Gives a subtle tang that brightens the egg salad.
  • 1 stalk celery Finely diced for a satisfying crunch and fresh bite.
  • to taste salt and pepper Season to taste to balance flavors.
For the Chicken Salad Filling
  • 2 cups cooked chicken breast Shredded or chopped, a hearty and savory base.
  • 1/2 cup mayonnaise Creates a luscious, creamy texture that complements the chicken.
  • 2 stalks green onions Finely sliced for a mild onion flavor.
  • 1 tbsp lemon juice Adds brightness and freshness to the filling.
  • 1/2 tsp celery salt Enhances flavor with a subtle seasoning twist.
For the Carrot Look
  • 1 bunch fresh chives Or thin green onion pieces for decoration.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C), positioning a rack in the center.
  2. Whisk the egg wash by beating one egg with a splash of water until smooth and frothy.
Make the Egg Salad Filling
  1. Mix finely chopped eggs, mayonnaise, Dijon mustard, diced celery, salt, and pepper in a bowl until creamy and well-combined.
Make the Chicken Salad Filling
  1. Combine shredded chicken, mayonnaise, sliced green onions, lemon juice, and celery salt in a separate bowl, stirring gently.
Assembly
  1. Unroll the crescent dough and separate into triangles.
  2. Spoon about 1 tablespoon of your chosen filling onto the wider end of each triangle.
  3. Roll each triangle by starting at the wide end, curling the ends slightly to mimic a carrot’s shape.
  4. Brush all rolls with egg wash to achieve a golden sheen.
  5. Bake in the preheated oven for 12–15 minutes, or until puffy and golden brown.
  6. Cool on a wire rack for 5 minutes before garnishing.
  7. Wrap a small bundle of fresh chives or green onion strips around each roll’s narrow end.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For the best results, keep crescent roll dough cold until ready to shape and avoid overfilling each roll.

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