Stuffed Crescent Roll Carrots (Print Page)

Crescent dough shaped into carrots and filled with creamy herbed cheese for a festive spring appetizer.

# What You Need:

→ Dough Assembly

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→ Herbed Cream Filling

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# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Mix a few drops of orange food coloring with the beaten egg to create an orange egg wash for authentic carrot coloring.
03 - Unroll crescent roll dough and cut into 8 long strips.
04 - Wrap each strip around a metal cream horn mold or foil cone, overlapping slightly to form a carrot shape. Place seam side down on the baking sheet.
05 - Brush each wrapped cone with the orange egg wash for enhanced color.
06 - Bake for 12-15 minutes until golden brown. Remove from oven and let cool slightly before gently removing the molds. Allow to cool completely.
07 - In a medium bowl, mix cream cheese, sour cream, chives, dill, shredded carrot, garlic powder, onion powder, salt, and pepper until smooth and well combined.
08 - Spoon the filling into a piping bag or zip-top bag with the corner snipped off. Pipe the filling into each cooled crescent roll carrot.
09 - Insert a parsley sprig into the open end of each carrot to resemble carrot tops. Serve immediately or refrigerate until ready to serve.

# Expert Tips:

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  • The filling can be made ahead and kept in the fridge for up to three days
  • Kids love helping shape the carrots and they actually eat their vegetables this way
  • They look impressive but require zero special baking skills
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  • The carrots must cool completely before filling or the cream cheese will melt and create a messy situation
  • Don't have cream horn molds, heavy duty foil shaped into cones works perfectly fine
  • The egg wash step seems optional but it creates that authentic baked on color that makes people pause
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  • If your dough tears while wrapping, just press it back together and keep going
  • The parsley lasts longer if you trim the stems and wrap them in a damp paper towel while the carrots bake

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