Go Back
–+ servings
Stuffed Crescent Roll Carrots

Stuffed Crescent Roll Carrots: Cute & Creamy Spring Appetizer

Stuffed Crescent Roll Carrots are vibrant, playful appetizers perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 16 pieces
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Shells
  • 8 sheets foil Use these to shape the molds for your vibrant stuffed carrots.
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls A flaky pastry that forms the delightful carrot shell.
For the Cream Cheese Filling
  • 1 package (8 oz) cream cheese, softened Consider Neufchâtel cheese for a lighter alternative.
  • 1/4 cup chopped fresh parsley Adds color and a fresh burst of flavor.
  • 1/4 cup chopped fresh chives Green onions can be used as a tasty substitute.
  • 1 teaspoon grated lemon peel Brightens the filling with zesty flavor.
  • 1/4 teaspoon salt Enhances the overall flavor of the cream cheese mixture.
For the Garnish
  • 16 small sprigs fresh parsley Perfect for decorating the tops of your carrots.

Equipment

  • Baking sheet
  • Mixing Bowl
  • Piping Bag

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Shape the sheets of foil into cone-shaped molds.
  2. Unroll the can of Pillsbury™ Original Crescent Rolls, seal seams, and cut into 8 strips.
  3. Wrap each dough strip around the foil molds from bottom to top and place on an ungreased cookie sheet.
  4. Bake for 7 to 9 minutes until golden brown. Cool completely before removing the foil molds.
  5. Combine softened cream cheese, parsley, chives, lemon peel, and salt in a bowl until smooth.
  6. Fill each cool carrot shell with the herbed cream cheese mixture and garnish with parsley.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 30mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Allow the baked molds to cool completely before removing the foil to prevent breakage. Use a piping bag for a cleaner fill and experiment with herbs for variations.

Tried this recipe?

Let us know how it was!