Chicken Salad Carrots
A fun way to serve chicken salad (or egg salad).
Servings: 6
Equipment
- Baking Sheet
- Aluminum Foil
- Small Paper Plate
- Silicone Baking Mat
Ingredients
- 1 tube crescent rolls, 8-ounce size
- 2 cups chicken salad
- celery leaves, for garnish
- Non-stick cooking spray
Instructions
- Preheat the oven to 375℉. Line a baking sheet with a silicone baking mat or parchment paper. Make 6 cones out of aluminum foil. If necessary, create a cone form from a small paper plate and form the foil around it. Remove the paper plate before baking!
- Unroll the tube of crescent rolls, keeping each section of 4 intact. Press seams together. Cut each section into 3 strips lengthwise. Spray each foil cone lightly with non-stick baking spray. Wrap one strip around each cone, slightly overlapping so there are no gaps. Place them on the prepared baking sheet. Remove the paper plate if using it as a template. Place an aluminum foil ball inside the cone to help it hold its shape while baking.1 tube crescent rolls, 8-ounce size, Non-stick cooking spray
- Bake for 10 to 13 minutes until the crescent cones are golden. Remove from the oven and cool completely before removing the foil cone. Fill with chicken salad just before serving. Stick celery leaves into the top of the chicken salad in the cone to look like the carrot top.2 cups chicken salad, celery leaves, for garnish
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