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Stuffed Crescent Roll Carrots are a delightful twist on traditional spring flavors, combining the flaky goodness of crescent rolls with a savory filling. These adorable carrot-shaped treats are not only visually appealing but also incredibly easy to make, making them a perfect addition to your Easter brunch or dinner.

If you’re looking for a fun appetizer to take with you to an Easter brunch or dinner, I can tell you that this one is always a hit. It’s an easy appetizer to eat and doesn’t need to be kept cold or hot, making it a great dish to take with you.

Helpful Tips

The Filling: For a delicious and complementary flavor, consider using a mixture of cream cheese, shredded cheese, and tasty herbs or seasoning. You can experiment with different combinations to find your favorite!
Shape with Care: My favorite way to do the mold is to roll a piece of tin foil into a cylinder and wrap the pastry around it. It doesn’t have to be perfect. They’ll come out great no matter what.
Add Color and Garnish: Add a touch of color with fresh herbs as a carrot top. A sprig of parsley works perfectly. You can also serve them with a vibrant dipping sauce, like ranch or a zesty yogurt dip, to enhance the presentation and flavor.

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Crescent Roll Carrots with Cream Cheese

Stuffed Crescent Roll Carrots are a delightful twist on traditional spring flavors, combining the flaky goodness of crescent rolls with a savory filling.

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Prep Time: 20

Cook Time: 8

Total Time: 23

Servings: rolls

Calories: 115kcal

Author: Laura Lynch

Ingredients

8 4"x4" squares of foil
1 can refrigerated Pillsbury™ Original Crescent dough 8 oz
8 ounces cream cheese softened
1/2 cup cheddar cheese freshly shredded
1/2 tablespoon Ranch seasoning mix
1/4 teaspoon Worcestershire sauce
1/2 tablespoon chives finely chopped
16 sprigs fresh parsley or cilantro

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll sheets of foil from shorter ends into cone-shaped molds.
Unroll the dough. It’s in 2 pieces. Cut each piece into 8 1″ strips.
Wrap about 1/2 to 1 strip around each foil mold to create carrot shape. Set them, spread out, on the baking sheet.
Bake for 7 to 9 minutes, until golden brown. Transfer to a cooling rack to cool completely. Then remove the foil molds.
In medium bowl, mix cream cheese, cheddar cheese, Ranch seasoning mix, Worcestershire sauce, and green onions, until smooth and combined. Transfer the mixture to a piping bag or a ziplock bag and cut off the corner. Pipe the cream cheese mixture into each crescent. Top with a sprig of parsley or cilantro to make a carrot top.

Nutrition

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.

Appetizers

Stuffed Crescent Roll Carrots