Stuffed Crescent Roll Carrots
These adorable & delicious Crescent Carrots are not only fun and easy to make, they’re perfect for Easter & spring get-togethers like potlucks, brunch, and picnics!
Servings 8 servings
Calories 200kcal
Ingredients
- 8 sheets of foil 12x4-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
Instructions
- 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
Video
Nutrition
Calories: 200kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 386mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 762IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
