These adorable Stuffed Crescent Roll Carrots are not only fun and easy to make, they’re delicious! The perfect spring time appetizer or side dish, and great for all the Easter get-togethers like potlucks, brunch, and picnics!
Crescent rolls wrapped into carrot shapes and stuffed with a flavorful herb cream cheese and topped with parsley, what could be cuter! And, these are budget friendly and customizable!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Can crescent rolls sit out before baking?
Crescent roll dough should be refrigerated to maintain its freshness.
But you can safely take the dough out of the fridge to work with it. As long as it doesn’t sit out for longer than 2 hours, it’s fine.
It will soften up as it sits out, so if you don’t plan on working it or baking it, you may want to pop it back in the fridge until you’re ready to use it.
But it’s nice to know that you don’t have to feel any pressure to work quickly, especially if you’re working with kids!
How to make
These crescent carrots are really easy to make, and you can get the kids to help. And, they’re easier to make than I thought!
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Make crescent carrots
Tear 8 sheets of foil into about 12×4-inch pieces. They don’t have to be perfectly this size, so don’t worry if they’re a bit bigger or smaller.
Roll the sheets of foil from shorter ends into cone-shaped molds. Set aside.
Tip: you can also use cream horn forms if you have them.
For the crescent dough, you can use 8 ounces of original crescent rolls, crescent dough sheet, or Crescent Rounds. Each will work, they will be a little more of less work depending on what you get.
Unroll the dough on work surface. I like to cover my surface with parchment paper. It keeps the dough from sticking and makes for easy clean up.
If using crescent rolls, press the seams together to seal. Don’t worry if they come apart as you work, they can always be pressed back together.
Use a pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
Wrap 1 strip around each foil mold to create carrot shape. You don’t have to wrap them perfectly either. The pastry puffs up a bit and fills in small gaps.
Place about 1 inch apart on parchment paper lined cookie sheet.
Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
While the crescents bake, make the cream cheese filling.
In medium bowl, beat cream cheese, parsley, chives, lemon peel, and salt with electric mixer on medium speed until smooth and combined.
Tip: always use Philadelphia brand cream cheese. No, they aren’t paying me to say this. I just think their cheese is always consistent in texture, moisture, and flavor. So I’m willing to pay a little extra to get this brand.
Can’t find chives at the store? Feel free to use green onions instead.
Fill the carrots
Gently twist the foil molds to easily remove them from the crescents.
Pipe or spoon cream cheese mixture into cavity of each crescent.
I like to pipe the filling with a ziptop bag. Place the filling inside the bag and snip a corner of the bag off with scissors. Place the filled bag in a glass to stand it up and keep it neat and clean.
Top with parsley sprigs for carrot top.
These are perfect just as they are. Simple and lovely, but you can fill the crescent carrots will all kinds of goodies!
I like that these are a savory treat. Try other savory fillings like Smoked Salmon Pate, Cranberry Pecan Chicken Salad, egg salad, Tuna salad, Garlic & Herb cheese spread, Feta spread, or blue cheese spread.
You could even buy some of that pre-made flavored bagel spread from the grocery store and just use that.
Though you can make them a sweet dessert treat as well.
Try filling them with a sweet cannoli filling. I found a great tub of premade cannoli filling at Trader Joe’s the other day. Homemade Cream cheese frosting would be delicious as well!
You could also make mini carrots. Using the same method to make the carrots, just cut along the perforation in middle of the crescent roll dough before shaping the carrots to get 16 strips of dough.
Can these be made ahead?
There are a couple ways these cheese stuffed Pillsbury crescent rolls could be made ahead. Like, let’s say you were going to Easter brunch at someone else’s house and wanted to bring these.
First, you could wrap the dough around the molds, wrap each one in parchment paper, and place them in a large Tupperware. Bake them at the host’s house, and stuff them there. This would probably be my least favorite method.
Make and bake them at home, ask the host if you couple pop them in the oven to warm them for a few minutes. Then fill them once they’re out of the oven.
I enjoyed these carrot crescent roll puffs as leftovers from the fridge too. For this, I simply made them all, stuffed them, and placed them in the fridge in an airtight container. I didn’t find them to be soggy at all. But the crescents are so nice when they’re fresh from the oven.
Other crescent roll recipes
Crescent rolls are super fun and the whole family loves them! Check out these other crescent roll recipes!
- Stuffed crescent rolls: Spinach Mushroom Crescents and Crescent Chicken Squares
- Holiday crescents: Easter crescent nests, Jalapeno popper mummies, and Christmas Crescent wreaths
Looking for other great recipes to take to Easter?
And be sure to check out my How to Dye Easter Eggs with Food Coloring guide!
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via the pin.
Stuffed Crescent Roll Carrots
- 8 sheets of foil 12×4-inch
- 8 ounces crescent rolls original, sheets, or crescent rounds
- 8 ounces cream cheese softened
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 1 teaspoon grated lemon peel optional
- ¼ teaspoon salt
- 16 small sprigs fresh parsley
- Preheat the 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 thick) strips.8 sheets of foil, 8 ounces crescent rolls
- Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on parchment paper lined cookie sheet.
- Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
- While the crescents bake, mix the filling. In medium bowl, beat cream cheese, parsley, chives, lemon peel, and salt with electric mixer on medium speed until smooth and combined.8 ounces cream cheese, ¼ cup chopped fresh parsley, ¼ cup chopped fresh chives, 1 teaspoon grated lemon peel, ¼ teaspoon salt
- Gently twist the foil molds to easily remove them from the crescents.
- Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot tops.16 small sprigs fresh parsley
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.