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Stuffed Crescent Roll Carrots

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  • Prep 35 min
  • Total 40 min
  • Servings 8
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These carrot crescents are filled with a flavourful herbed cream cheese for the perfect springtime side dish.
Created Feb 6, 2017
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Ingredients

  • 8 (12x4-inch) sheets of foil
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1 package (250 g) brick-style cream cheese, softened
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 16 small sprigs fresh parsley

Steps

  •  
    1
    Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
  •  
    2
    Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
  •  
    3
    Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
  •  
    4
    In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.

Expert Tips

  • Tip 1
    Gently twist foil molds for easier removal from crescents.
  • Tip 2
    Swap cream cheese mixture with your own favourite filling, such as egg salad or chicken salad.

Nutrition Information

200 Calories, 15g Total Fat, 4g Protein, 14g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
200
Total Fat
15g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
30mg
Sodium
390mg
Total Carbs
14g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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