Stuffed Crescent Roll Carrots
Stuffed Crescent Roll Carrots are the perfect addition to your springtime table!
Each carrot, crafted from flaky crescent dough,
hides a creamy, zesty filling that’s sure to delight.
Enjoy making these with the family,
letting everyone add their own twist with different fillings or toppings.
It’s an enjoyable and tasty craft that turns into a memorable part of your meal.
For Crescent Roll Carrots
- Crescent Dough – You can use one can (8 oz) of Pillsbury™ Original Crescent Rolls or a Crescent Dough Sheet. Both work great for creating the carrot shape.
- Foil Sheets – 8 sheets (12×4 inches each), shaped into cones to form the carrot molds.
For Cream Cheese Filling
- Cream Cheese – One 8 oz package, softened. This makes the filling rich and creamy.
- Fresh Parsley – ¼ cup, chopped. Adds a fresh, herbaceous flavor.
- Fresh Chives – ¼ cup, chopped. Brings a mild onion flavor to balance the filling.
- Lemon Zest – 1 teaspoon of grated lemon peel for a bright, zesty note.
- Salt – ¼ teaspoon to enhance all the flavors.
For Garnish
- Fresh Parsley Sprigs – 16 small sprigs, used as the “carrot tops” for a fun and festive look.
Stuffed Crescent Roll Carrots
Notes
Ingredients:
- 8 sheets of foil (12x4 inches each)
- 1 can (8 oz) Pillsbury™ Original Crescent Rolls or 1 can (8 oz) Pillsbury™ Original Crescent Dough Sheet
- 8 oz cream cheese, softened
- ¼ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 16 small fresh parsley sprigs
Instructions:
- Preheat the Oven:
Set the oven to 400°F (200°C). Shape the foil sheets into cone-like molds by rolling them from the shorter ends. - Prepare the Dough:
Place the dough on a clean surface. For crescent rolls, press along the seams to seal. Use a pizza cutter or sharp knife to slice the dough lengthwise into 8 strips, each 1 inch wide. - Form the Carrots:
Wrap a strip of dough around each foil cone, starting from the pointed end and working upwards. Arrange the cones on a cookie sheet, spaced 1 inch apart. - Bake:
Place in the oven and bake for 7 to 9 minutes, or until the crescents are golden brown. Remove from the oven and cool on a wire rack. Gently remove the foil molds once they are cool. - Make the Filling:
In a medium bowl, combine the cream cheese, chopped parsley, chives, lemon zest, and salt. Beat with an electric mixer on medium speed until smooth. - Assemble:
Spoon or pipe the cream cheese filling into each crescent carrot. Garnish each with two sprigs of parsley to resemble the top of a carrot.
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%
- Can I make these ahead of time?
Yes, you totally can!
Bake the crescent roll carrots the day before and store them in an airtight container. Just wait to fill them until you’re ready to serve — that way, they stay crisp and fresh!
- What if I don’t have fancy molds — how do I shape them?
No need for anything fancy!
Just grab some foil, cut it into sheets, and roll them into cone shapes. They’ll work perfectly to give you that cute carrot look without special tools.
- Help! My dough is sticking to the foil. What can I do?
Ah, sticky dough — been there!
Make sure the foil is smooth (wrinkle-free) and don’t wrap the dough too tightly. If you’re worried, give the foil a light spray of non-stick cooking spray before wrapping the dough. Easy fix!
- Can I switch up the filling?
Absolutely!
The cream cheese filling is delicious, but you can totally swap in other favorites — think egg salad, ham salad, or even a fun sweet filling like cannoli cream if you want a dessert version. So many options!
- How do I get them to look more like carrots — can I skip the orange food coloring?
Yep, you can skip it!
An egg wash before baking gives them a beautiful golden-brown color that still gives a “carrot vibe.” But if you’re all about that bright orange pop, a tiny bit of food coloring in the egg wash does the trick.
