Carrot Crescent Rolls

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Carrot Crescent Rolls are shaped like adorable carrots and made with flaky crescent dough filled with savory goodness! Ideal for Easter, spring parties, or a cute addition to any meal.

Spring has sprung, and so has my love for adorable Easter treats!

A flaky crescent roll shaped like a carrot and stuffed with a delicious filling? Yes, please! These carrot crescent rolls are made by wrapping crescent dough around foil cones, baking them to golden perfection, and then filling them with a rich, herby cream cheese mixture.

Whether you’re making them for Easter baskets, brunch buffets, or as a cute side for spring dinners, these little bites are sure to bring smiles all around.

Why I love this recipe

I can’t get enough of these carrot crescent rolls! They’re so simple to put together, but they always make the table feel extra special. I love that I can switch up the filling depending on what I’m in the mood for, and they never fail to get a smile from everyone who sees them.

Ingredients

• crescent rolls
• cream cheese
• parsley
• chives
• salt
• parsley

Step by step

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Get the foil pieces, and shape or roll them into cones.
3. Unroll the crescent rolls, and take each one, wrapping them around the cone foil shapes, to make your carrot crescent.

1. Bake them in the oven for 7-9 minutes or until the crescent rolls are golden brown. Let them cool before carefully removing the foil.
2. In a large mixing bowl, beat together the cream cheese, parsley, chives, and salt.
3. Add the cream cheese mixture to a piping bag, and snip a large hole into the tip.
4. Pipe the cream cheese mixture into the crescent roll cones you made.
5. Add 2 sprigs of fresh parsley to each one to resemble the carrot stem.

Variations

If you love cheese, stir in some shredded cheddar or crumbled feta to give the filling a boost. Or, if you’re craving a sweet treat, swap out the herbs for a honey and cream cheese combo!

Serving suggestions

These carrot crescent rolls fit right into any brunch spread. I love serving them with some fresh fruit and a side of scrambled eggs, but they also pair nicely with berry breakfast kabobs or monkey bread muffins. They are also a festive and tasty appetizer for spring parties or Easter dinners.

Storage

These crescent roll carrots are best served fresh but if you have leftovers, keep them in an airtight container in the fridge for up to two days. When ready to eat, a quick reheat in the oven will have them taste just as good. I do not recommend freezing since the filling may turn watery and may change in texture.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!