Instructions

• Preheat the oven to 350°F and line a baking sheet with foil.
• Tear off eight pieces of foil and roll each piece into a wide cone with a hollow center (these will form the carrot molds). Set the cones upright on the prepared baking sheet.
• Unwrap the 8-ounce package of crescent roll dough and press the perforated seams together to form one smooth sheet.
• Using a knife or pizza cutter, cut the sealed dough sheet into 8 even lengthwise strips.
• Starting at the pointed end of a foil cone, wrap one dough strip around the cone, overlapping slightly as you work upward. Place the wrapped cone seam-side down on the baking sheet. Repeat with the remaining cones and dough strips, leaving space between each.
• Bake for 8–10 minutes, or until the dough is golden brown. Remove from the oven and let the shells cool until they are cool enough to handle.
• Carefully remove the foil cones from the baked shells, fill each shell with chicken salad (or your chosen filling), and top each filled cone with a sprig of parsley to complete the carrot.