Crescent Roll Carrots with Cream Cheese

These stuffed crescent roll carrots are surprisingly easy to make using store-bought dough, shaped into cones and filled with a smooth, slightly sweet cream cheese mixture.

We keep it natural, so the dough is just golden from baking, stuffed with any cream cheese filling you want, and fresh parsley or cilantro sprigs complete the look as leafy tops. Whether you serve them as a sweet appetizer, dessert, or brunch addition, they’re guaranteed to impress.

Helpful Tips for Perfect Crescent Roll Carrots

1. Use Cream Horn Molds or Foil Cones – Metal cream horn molds make wrapping the dough easy, but if you don’t have them, roll foil into cone shapes as a DIY alternative.
2. Don’t Roll Too Thin – When cutting the crescent roll dough into strips, keep them about ½-inch thick. If they’re too thin, they won’t hold their shape well after baking.
3. Seal the Dough Ends Well – Lightly press the dough where the strips overlap to prevent gaps or unraveling while baking.

Crescent Roll Carrots with Cream Cheese

Springtime calls for fun and festive treats, and these Cream Cheese Stuffed Crescent Roll Carrots are perfect for Easter, brunch, or any spring gathering.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Appetizer

Cuisine American

Servings 16 rolls

Calories 115 kcal

Ingredients

  

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• 8 4"x4" squares of foil
• 1 can refrigerated Pillsbury™ Original Crescent dough (8 oz)
• 8 ounces cream cheese softened
• 1/2 cup cheddar cheese freshly shredded
• 1/2 tablespoon Ranch seasoning mix
• 1/4 teaspoon Worcestershire sauce
• 1/2 tablespoon chives finely chopped
• 16 sprigs fresh parsley or cilantro

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Instructions

 

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll sheets of foil from shorter ends into cone-shaped molds.
• Unroll the dough. It’s in 2 pieces. Cut each piece into 8 1″ strips.
• Wrap about 1/2 to 1 strip around each foil mold to create carrot shape. Set them, spread out, on the baking sheet.
• Bake for 7 to 9 minutes, until golden brown. Transfer to a cooling rack to cool completely. Then remove the foil molds.
• In medium bowl, mix cream cheese, cheddar cheese, Ranch seasoning mix, Worcestershire sauce, and green onions, until smooth and combined. Transfer the mixture to a piping bag or a ziplock bag and cut off the corner. Pipe the cream cheese mixture into each crescent. Top with a sprig of parsley or cilantro to make a carrot top.

Nutrition

Calories: 115kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 215mgPotassium: 22mgFiber: 0.003gSugar: 2gVitamin A: 230IUVitamin C: 0.1mgCalcium: 39mgIron: 0.2mg

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