Go Back Email Link
vintage dish surrounded by flowers with carrot shaped stuffed crescent rolls with cream cheese and parsley coming out of the top to look like carrots

Crescent shaped stuffed carrot rolls

5 from 3 votes
These carrot shaped stuffed crescent rolls are the cutest appetizer for your spring gathering or Easter brunch that come together effortlessly!
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

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.
Author: All recipes by Sarah Buckley