1can8 oz refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1package8 oz cream cheese, softened
¼cupchopped fresh chopped herbs of choice
1teaspoonlemon zest
¼teaspoonsalt
16small 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.