Why You’ll Love This Recipe

Festive Presentation: The carrot shape adds a whimsical touch, perfect for Easter or spring-themed events.
Simple Ingredients: Utilizing convenient refrigerated crescent rolls and common kitchen staples makes preparation a breeze.
Versatile Serving Options: Serve them as appetizers, side dishes, or even a fun snack for kids.
Customizable Fillings: Easily adapt the filling to suit your taste preferences or dietary needs.

Ingredients

8 (12×4-inch) sheets of foil
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 count) or 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Foil Molds:
- Preheat the oven to 400°F (200°C).
- Roll each sheet of foil from the shorter ends into cone-shaped molds to form the carrot shapes.
Shape the Dough:
- Unroll the crescent dough on a work surface.
- If using crescent rolls, press the seams to seal.
- Use a pizza cutter or knife to cut the dough lengthwise into 8 (1-inch) strips.
Form the Carrot Shapes:
- Wrap one dough strip around each foil mold, starting at the pointed end and working your way up.
- Slightly overlap the edges to prevent gaps.
- Place them 1 inch apart on an ungreased cookie sheet.
Bake:
- Bake for 7 to 9 minutes, or until golden brown.
- Transfer to a cooling rack and allow them to cool completely before carefully removing the foil molds.
Prepare the Filling:
- In a medium bowl, beat the softened cream cheese, chopped parsley, chives, grated lemon peel, and salt with an electric mixer on medium speed until smooth and well combined.
Fill the Carrots:
- Using a piping bag or a spoon, fill each crescent carrot with the herbed cream cheese mixture.
Add the Finishing Touch:
- Insert two small parsley sprigs into the open end of each crescent to resemble carrot tops.

Servings and Timing

Yield: 8 stuffed crescent roll carrots
Prep Time: 35 minutes
Cook Time: 7 to 9 minutes
Total Time: Approximately 40 minutes

Variations

Strawberry Cheesecake Filling: For a sweet version, combine strawberry cream cheese spread with a bit of strawberry jelly and pipe into the crescent carrots. Top with fresh mint leaves for garnish.
Vegan Option: Use dairy-free cream cheese and add your favorite herbs and seasonings to accommodate dietary preferences.
Spicy Kick: Incorporate finely chopped jalapeños or a dash of cayenne pepper into the cream cheese mixture for a spicy variation.

Storage/Reheating

Storage: Place any leftover stuffed crescent roll carrots in an airtight container and refrigerate for up to 2 days.
Reheating: To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through.
Make-Ahead Tip: You can prepare the crescent carrot shells a day in advance. Store them in an airtight container at room temperature and fill them just before serving to maintain freshness.

FAQs

Can I use homemade dough instead of refrigerated crescent rolls?

Yes, homemade dough can be used. Ensure it’s rolled out to a similar thickness as the crescent dough to achieve even baking.

What can I use if I don’t have foil to make molds?

If foil isn’t available, oven-safe cream horn molds or even rolled parchment paper can serve as alternatives.

How can I prevent the dough from sticking to the molds?

Lightly grease the foil molds with cooking spray or a thin layer of butter before wrapping the dough to facilitate easy removal.

Is it possible to serve these at room temperature?

Yes, these stuffed crescent roll carrots can be served warm or at room temperature, making them versatile for various occasions.

Can I add food coloring to make the dough more orange?

While the baked crescent rolls have a natural golden hue, you can lightly brush the unbaked dough with an egg wash tinted with a small amount of orange food coloring for a more vibrant appearance.

What other herbs can I use in the cream cheese filling?

Dill, basil, or thyme can be excellent additions or substitutions, depending on your flavor preferences.

Can I make a sweet version of this recipe?

Absolutely! Consider filling the crescent carrots with sweetened cream cheese and fruit preserves, then dusting them with powdered sugar before serving.

Can I prepare the filling ahead of time?

Yes, the cream cheese filling can be prepared a day in advance and stored in an airtight container in the refrigerator until ready to use.

How do I keep the parsley “carrot tops” fresh?

To keep the parsley sprigs looking fresh, store them in a glass of water in the refrigerator until you’re ready to garnish the carrots.

Can I freeze these crescent roll carrots?

It’s best to freeze only the unfilled crescent shells. Store them in an airtight container for up to a month. Thaw at room temperature and fill just before serving.

Conclusion

Stuffed Crescent Roll Carrots are a fun and delicious way to bring a touch of creativity to your table. Whether you’re making them for an Easter brunch, a springtime gathering, or just as a playful snack, they are sure to be a crowd-pleaser. The buttery crescent rolls combined with the creamy, herb-infused filling create a flavorful and satisfying treat. Plus, with various filling options, you can easily customize them to suit your taste. Try them out, and enjoy this festive and tasty twist on classic crescent rolls!

Stuffed Crescent Roll Carrots

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These Stuffed Crescent Roll Carrots are a whimsical and delicious addition to any Easter or spring celebration. Shaped like carrots and filled with a creamy, herbed cheese mixture, they make for a stunning appetizer or side dish. Perfectly golden and buttery, these festive treats are as fun to make as they are to eat!

Author: Amy
Prep Time: 35 minutes
Cook Time: 7 to 9 minutes
Total Time: 40 minutes
Yield: 8 stuffed crescent roll carrots
Category: Appetizer, Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

8 (12×4-inch) sheets of foil
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls or Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
1 teaspoon grated lemon peel
¼ teaspoon salt
16 small sprigs fresh parsley (for garnish)

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Instructions

Prepare the Foil Molds:
- Preheat oven to 400°F (200°C).
- Roll foil sheets into cone shapes to create molds for the carrots.
Shape the Dough:
- Unroll crescent dough on a work surface.
- If using crescent rolls, press seams to seal.
- Cut dough lengthwise into 8 (1-inch) strips.
Form the Carrot Shapes:
- Wrap one strip around each foil mold, starting from the pointed end and slightly overlapping.
- Place 1 inch apart on an ungreased baking sheet.
Bake:
- Bake for 7 to 9 minutes until golden brown.
- Cool completely before carefully removing the foil molds.
Prepare the Filling:
- In a bowl, beat cream cheese, parsley, chives, lemon peel, and salt until smooth.
Fill the Carrots:
- Use a piping bag or spoon to fill each crescent carrot with the herbed cream cheese mixture.
Add the Finishing Touch:
- Insert parsley sprigs into the open end to resemble carrot tops.

Notes

Lightly grease the foil molds to prevent sticking.
To achieve a more orange hue, brush unbaked dough with an egg wash mixed with orange food coloring.
Best served fresh, but can be made a day ahead and stored in an airtight container