Carrot Shaped Egg Salad Crescents - cooking recipe

Ingredients

1 roll, pillsbury crescent seamless dough sheet (OR better yet make your own, try Crescent Roll Dough (Bread Machine) or Buttery Soft Crescent Rolls)
1 egg, whisked with 1 teaspoon of water to make an egg wash
yellow liquid food coloring
red food coloring
1 1/2 cups egg salad
1 bunch fresh dill or 1 bunch parsley

Preparation

Preheat oven to 400 degrees Fahrenheit.
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 6 equal strips. Brush one strip with egg wash.
If using your own, roll to 18x6 inch rectangle and proceed.
Roll the strip into a 17\"-18\" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling the log with both hands.
Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.
Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat.
Don't let the dougn hang over the open end of the cream horn mold.
Line a baking sheet silpatl or parchment paper.
Squeeze about 30 drops of yellow food coloring into a small bowl. Add one or two drops of red. Stir to create orange.
Brush the orange food coloring all over each carrot shaped dough. Set carrots on lined baking sheet.
You can just brush them with egg wash is you don't want the food color. The carrot will bake up golden brown.
Bake for 6-8 minutes until golden brown.
Cool for about 5 minutes.
Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out.
Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.
Just before serving, fill each Carrot Crescent with egg salad or whatever you want.
Press a few sprigs of dill or parsley into the egg salad to create your carrot top.