Carrot Crescent Rolls

5 from 20 votes

These cute little Carrot Crescent Rolls are the perfect side dish for Easter Brunch. Made with crescent roll dough, these little carrot shaped cones are stuffed with a savory cream cheese filling.

Prep Time15

Cook Time8

Course: Appetizer

Cuisine: American

Servings:

Calories: 68kcal

Author: Raquel Pineira

Equipment

medium bowl
foil
Baking Sheet

Ingredients

1 package crescent rolls or crescent sheets
2 tablespoons garlic
1 cup fresh spinach; chopped
4 sprigs fresh dill
8 oz cream cheese
12 sprigs parsley
1 tablespoon fresh chives minced
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 400 degrees F. Shape six foil into the shape of carrots.
Lay out crescent dough. If you bought the crescent roll dough roll over to seal any dotted areas. Cut with a pizza cutter lengthwise into 12 strips.
Wrap the dough around the foil. Do not wrap tightly or it will be hard to remove once baked.
Baked on a parchment lined baking sheet for 9 minutes.
Mix together cream cheese, garlic, spinach, dill, chives, salt, and pepper. Mix well with hand blender. Place into a plastic piping bag and snip the end.
Remove dough from the oven and carefully while still warm the foil from the crescents.
Let cool and pipe the cream cheese mixture into the holes of the crescent carrots. Top with parsley for the top of the carrot. Serve!

Notes

Use a floured work surface to form the carrots.

If desired, brush carrots with egg wash before baking

You can use cream horn forms to make the carrots.

Crescent roll dough is delicate, so handle it gently to prevent tearing or stretching.

Keep an eye on the crescent rolls as they bake, as the exact baking time can vary depending on your oven and the size of your creations. Bake until the rolls are golden brown and cooked through.

Nutrition