A Fun & Festive Treat That Steals the Show!
If you’re looking for a whimsical, crowd-pleasing appetizer, you’ve found it!
These Stuffed Crescent Roll Carrots are the ultimate springtime snack—light, flaky pastry filled with a creamy, herby filling that’s bursting with fresh flavor.
Whether you’re hosting an Easter brunch, planning a garden party, or just want to impress your guests with a fun twist on a classic, this recipe is sure to be a hit.
They’re cute, they’re delicious, and they’ll disappear in minutes!
Let’s get baking.
For Stuffed Crescent Roll Carrots
- Crescent Dough – You can use Pillsbury™ Original Crescent Rolls or a crescent dough sheet for a seamless look.
- Foil Sheets – Rolled into cone shapes to help create the carrot shape.
- Cream Cheese – Softened to make a smooth and creamy filling.
- Fresh Parsley – Chopped and mixed into the filling for freshness.
- Fresh Chives – Adds a mild onion flavor to complement the cream cheese.
- Grated Lemon Peel – Brings a bright citrusy zing to the filling.
- Salt – Enhances the flavors in the filling.
- Small Parsley Sprigs – Used as the “carrot tops” for a fun and festive presentation.
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Ingredients:
- 8 (12x4-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
- ¼ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- 16 small sprigs fresh parsley (for garnish)
Instructions:
- Preheat & Prep
Preheat your oven to 400°F (200°C). Roll each sheet of foil into a cone shape to serve as a mold for your crescent dough. - Shape the Carrots
Unroll the crescent dough onto a work surface. If using crescent rolls, pinch the seams together to create a single sheet. Use a pizza cutter or knife to slice the dough lengthwise into 8 (1-inch wide) strips. - Wrap & Bake
Wrap one strip of dough around each foil mold, shaping it to resemble a carrot. Place them 1 inch apart on an ungreased baking sheet.
Bake for 7-9 minutes or until golden brown. Let them cool completely before carefully removing the foil molds. - Prepare the Filling
In a medium bowl, beat together the cream cheese, parsley, chives, lemon zest, and salt until smooth and creamy. - Fill & Garnish
Pipe or spoon the cream cheese mixture into the hollow crescent rolls. Add two small parsley sprigs at the top of each roll to resemble carrot tops. - Serve & Enjoy!
Tip:
- For an extra pop of color, brush the dough with a little orange food coloring before baking!
Nutrition
Calories: 200 kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 7g
Cholesterol: 30mg | Sodium: 390mg | Potassium: 65mg | Fiber: 0g | Sugar: 4g
Vitamin A: 15% | Vitamin C: 6% | Calcium: 4% | Iron: 4%
1. Can I make these stuffed carrot crescents ahead of time?
Yes, you can prep the crescent rolls and foil molds the day before and just bake them the next day. Or, you can bake the carrots in advance and store them. Fill them just before serving to keep the filling fresh and creamy!
2. What can I do to make the crescent dough less sticky?
To avoid sticky dough, simply lightly grease or spray your foil molds before wrapping them. This will help the dough slide off easily once it’s done baking.
3. Can I use something other than cream cheese for the filling?
For sure! Try swapping the cream cheese for goat cheese, ricotta, or even a blend of cheddar and cream cheese if you want a different flavor profile. The creamy texture still makes for a delicious result!
4. What if I don’t have foil molds for shaping?
No worries! You can easily shape your carrots by rolling the foil into cone shapes. Just be sure to tightly wrap the dough around them to hold the shape during baking.
5. How can I give the carrots a bright orange color?
For a pop of color, brush the dough with a little orange food coloring before baking. If you prefer to keep it natural, a simple egg wash will help give them a lovely golden finish.
I hope these tips make it easier and more fun to make your stuffed carrot crescents! Let me know how it goes!
