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.
Ingredients
- 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
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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