Stuffed Crescent Roll Carrots (Printable version)

Crescent dough shaped into carrots and filled with creamy herb cheese. A delightful spring appetizer perfect for entertaining.

# List of ingredients:

→ Crescent Roll Carrots

01 - 1 can (8 oz) refrigerated crescent roll dough
02 - 1 egg, beaten for egg wash
03 - Orange food coloring, optional for authentic carrot color
04 - 8 fresh parsley sprigs for carrot tops

→ Herbed Cream Cheese Filling

05 - 8 oz cream cheese, softened
06 - 2 tablespoons sour cream
07 - 1/4 cup finely chopped fresh chives
08 - 1/4 cup finely chopped fresh dill
09 - 1/4 cup finely shredded carrot
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - Salt and freshly ground black pepper to taste

# Directions:

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

# Expert Advice:

01 -
  • They look absolutely stunning on a spring table but take zero fancy baking skills
  • The creamy herb filling balances the flaky dough perfectly
  • Kids and adults both get excited about eating food that looks like garden vegetables
02 -
  • Don't skip the complete cooling step or your filling will melt and make the pastry soggy
  • If you don't have cream horn molds, foil cones work but grease them well first
03 -
  • Work quickly with the dough once it's unrolled or it gets sticky and hard to shape
  • If your parsley tops wilt, trim the stems and stick them in ice water for 10 minutes before using

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