Cream Cheese Stuffed Crescent Roll Carrots
These stuffed crescent roll carrots are surprisingly easy to make using store-bought dough, shaped into cones and filled with a smooth cream cheese mixture.
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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