Stuffed Crescent Roll Carrots (Print)
Flaky orange dough cones filled with creamy herbed cheese and topped with fresh parsley greens.
# What You’ll Need:
→ Crescent Roll Carrots
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→ Filling
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# 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 with the beaten egg to create an orange egg wash if using.
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 carrot shape. Place seam side down on the baking sheet.
05 - Brush each wrapped cone with the orange egg wash for color.
06 - Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool slightly before gently removing the molds. Allow to cool completely.
07 - In a medium bowl, mix cream cheese, sour cream, chives, dill, shredded carrot, garlic powder, onion powder, salt, and pepper until smooth and well combined.
08 - Spoon the filling into a piping bag or a zip-top bag with the corner snipped off.
09 - Pipe the filling into each cooled crescent roll carrot.
10 - Insert a parsley sprig into the open end of each carrot to resemble carrot tops.
11 - Serve immediately or refrigerate until ready to serve.
# Expert Tips:
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- They look impressive but are secretly easy to make
- The creamy herb filling balances the buttery pastry perfectly
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- The pastry must cool completely before filling or the cheese mixture will slide right out
- Don't overfill or the seams might burst when guests take their first bite
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- Work quickly with the crescent dough once it's unrolled or it becomes sticky
- Room temperature filling pipes much more easily than cold filling