In the Fresh Meat Case
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Prep Time: 20 min
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Cook Time: 15 min
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Serves
- 440
Calories
- 20G
Protein
- 700MG
Sodium
- 9G
Sat.fat
- 4G
Sugar
In the Fresh Meat Case
Ingredients
1/2 cup chopped celery
1/2 cup mayonnaise
1/2 lemon, zested and juiced
1 1/2 tbsp. chopped fresh parsley, dill, tarragon, or chives
1 tsp. Dijon or coarse grain mustard
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. refrigerated crescent roll dough (8-count)
1 egg
1 tbsp. water
fresh dill sprigs
Prep
Cook chicken according to package directions and, when cool, dice into bite-sized pieces. In a bowl, combine the chicken and celery. Set the mixture aside. In a small bowl, whisk together the mayonnaise, lemon zest and juice, fresh herbs, mustard, salt, and pepper. Stir together the chicken and celery with the mayonnaise mixture until well combined. Keep refrigerated until ready to assemble carrots.
Preheat
Preheat oven to 375°F. Line a sheet tray with parchment paper.
Shape
Tear an 8- to 10-inch piece of aluminum foil and roll it diagonally from one corner into a cone shape, leaving a small opening at the top. Pinch the bottom tip closed and crimp the top edge slightly to hold the shape. Spray lightly with cooking spray. Set aside.
Unroll dough and, using a rolling pin, roll out into a rectangle. Cut into seven strips. With your hands, roll each of six strips into ropes. Wrap ropes around foil cones, overlapping dough slightly to form spirals.
Cut
With a rolling pin, roll out seventh strip of dough. Using a cookie cutter or sharp knife, cut out six 1-inch circles for use as carrot tops.
Brush
Whisk together egg and water. Brush each dough cone and carrot top with egg wash.
Bake
Place dough cones and carrot tops on sheet tray. Bake in oven until golden brown (tops for 8 to 10 minutes, cones for 12 to 15 minutes). Remove from oven and cool slightly. Carefully remove cones from molds. In the center of each carrot top, gently poke a hole and thread a small sprig of fresh dill through it.
Fill
Once cones have cooled completely, spoon a generous amount of chicken salad into each.
Assemble
Place salad-filled cones on a platter. Cover each cone with a carrot top. Serve immediately or chill slightly before serving.
Chicken Salad Stuffed Carrots
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