Go Back
Stuffed Crescent Roll Carrots

Stuffed Crescent Roll Carrots

These adorable Stuffed Crescent Roll Carrots make the perfect springtime side dish—but we also love serving them up as appetizers for potlucks, picnics and Easter get-togethers. Carrot-shaped crescent rolls are stuffed with flavorful herbed cream cheese and topped with parsley to resemble a rabbit's favorite treat. What could be cuter (or more delicious)?
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 9 minutes
Total Time 44 minutes
Servings: 8
Course: Side Dish
Calories: 200
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 (12x4-inch) sheets foil
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 16 small sprigs fresh parsley for garnish

Equipment

  • foil sheets

Method
 

Instructions
  1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
  2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
  3. Bake 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
  4. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.