These carrot shaped stuffed crescent rolls are the cutest appetizer for your spring gathering or Easter brunch that come together effortlessly!
Pinterest inspiration sparked this recipe. I saw pillsbury's carrot shaped crescent rolls and HAD to make them for our family. I love a super simple recipe like this for busy days when we're doing a lot of extra cooking and hosting. You may also love Asparagus puff pastry bouquets.
Ingredients in carrot shaped stuffed crescent rolls:
- 8 (12x4-inch) sheets of foil or cannoli cones
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1 package (8 oz) cream cheese, softened
- ¼ cup chopped fresh herbs
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- 16 small sprigs fresh parsley
How to make carrot shaped stuffed crescent rolls:
- Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Or use a cone mold, like we are! Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
- Wrap 1 strip around each mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
- In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
How to serve:
Serve warm
Crescent shaped stuffed carrot rolls
These carrot shaped stuffed crescent rolls are the cutest appetizer for your spring gathering or Easter brunch that come together effortlessly!
Ingredients
- 1 can 8 oz refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1 package 8 oz cream cheese, softened
- ¼ cup chopped fresh chopped herbs of choice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 16 small sprigs fresh parsley for carrot top garnish
Instructions
- Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
- Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
In medium bowl, beat cream cheese, herbs, lemon zest, salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
