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.
Servings: 16 rolls
Calories: 115kcal
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
Calories: 115kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 215mg | Potassium: 22mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.2mg