Springtime calls for fun and festive treats, and these Cream Cheese Stuffed Crescent Roll Carrots are perfect for Easter, brunch, or any spring gathering. They’re golden, flaky, and filled with a creamy, slightly sweet cheese filling that pairs beautifully with the buttery pastry.
Plus, they look just like little carrots, making them a great addition to your Easter table. Everyone will be talking about how cute they are.
Helpful Tips
- Let the Carrots Cool Before Filling – If the crescent rolls are too warm, the cream cheese filling will soften too much and may become runny. Let them cool completely for the best texture.
- Adjust the Sweetness of the Filling – You can add a bit of honey or cinnamon to the cream cheese mixture for a different flavor, or reduce the powdered sugar if you prefer a more savory version.
- Make Ahead for Convenience – You can bake the crescent roll carrots a day ahead and store them in an airtight container. Fill them just before serving to keep them crisp.
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Cream Cheese Stuffed Crescent Roll Carrots
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
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.