Stuffed Crescent Roll Carrots (Print)

Crescent dough shaped into carrots and filled with creamy herb cheese for festive spring appetizers.

# What You Need:

→ Crescent Roll Carrots

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

→ Creamy Herb Filling

05 - 8 oz cream cheese, softened
06 - 2 tbsp 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 tsp garlic powder
11 - 1/2 tsp onion powder
12 - Salt and freshly ground black pepper to taste

# How to Make:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Mix a few drops of orange food coloring into the beaten egg if using, creating an orange tinted wash.
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 tapered carrot shape. Place seam side down on prepared baking sheet.
05 - Brush each wrapped cone generously with orange egg wash for authentic carrot coloring.
06 - Bake for 12 to 15 minutes until golden brown and cooked through. Let cool briefly before carefully removing molds. Cool completely before filling.
07 - Combine cream cheese, sour cream, chives, dill, shredded carrot, garlic powder, onion powder, salt, and pepper in a medium bowl. Mix until smooth and thoroughly blended.
08 - Transfer filling to piping bag or zip-top bag with corner snipped. Pipe filling generously into each cooled crescent roll carrot.
09 - Insert a parsley sprig into the open end of each stuffed carrot to create the carrot top effect. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • People literally gasp when they see them on the table
  • The creamy herb filling balances the flaky pastry perfectly
02 -
  • Let the pastry shells cool completely before removing the molds or they will collapse
  • The filling gets softer as it sits so pipe just before serving if possible
03 -
  • Tight foil cones work if you do not have cream horn molds
  • Chill the filled carrots for thirty minutes before serving for easier handling

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