My son and I turned pizza dough into “carrots” this past weekend and filled them with egg and potato salad. He still prefers the pepperoni & cheese pizza (no surprise there!) but, if you’re looking for a unique and creative way to serve your favourite creamy salad, then this post is for you. They are super easy to make!
Ingredients /Tools (12 dough carrots)
- 700 g (1.5 lbs or 25 oz) pizza dough
- 2 egg yolks
- orange food colouring, or yellow + red to make orange
- 800g – 1 kg (4-5 cups) potato & egg salad, store-bought or you can make this delicious potato salad
- 1 bunch of fresh dill
- a pastry brush
- 12 horn molds, greased with some butter or oil; if you don’t have these you can make your own horn molds out of aluminium foil
Directions
Preheat your oven to 200°C (390°F).
Side Note: I make my pizza dough in the bread machine out of 240 ml (1 cup) of water, 1 teaspoon salt, 1 tablespoon olive oil, 400 g (3 cups) of bread flour and 2 teaspoons of bread machine yeast.
If you’re making fresh dough, place it on a floured surface and let the dough rest for 10 minutes, covered with a kitchen towel or plastic wrap.
Cut your pizza dough into 12 equal pieces.
Roll each piece into a thin rope. Then wrap it around a greased horn mold, but make sure you leave some space at the bottom. If it hangs over the open end, it might be hard to remove from the mold once baked.
Make sure you seal the dough tightly around the tip of the mold as otherwise, it will open up during the baking process.
Beat the two egg yolks lightly and then add the food colouring to achieve a dark orange colour. It will look lighter once you brush the dough with it.
Brush each carrot-shaped dough with the orange egg mixture.
Line a baking pan with parchment paper and place the horn molds with the dough on it.
Bake for 18-20 minutes.
Remove from the oven and let them cool for 5-10 minutes.
Remove the horn molds from each baked cone.
Fill each cone with potato and/or egg salad. Add them on a serving platter and place some dill at the open ends to resemble carrot leaves. You can insert them into the salad if you want them secured in place.
This recipe was inspired by Beth’s crescent roll carrots. Go check out her Hungry Happenings blog with recipes, it’s a great one to follow!
