Looking for a fun, festive appetizer that will steal the show at your Easter brunch or spring gathering? These Stuffed Crescent Roll Carrots are crispy, creamy, and irresistibly cute!
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Servings: 8
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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!