Stuffed Crescent Roll Carrots (Printable)

Crescent dough shaped into carrots filled with creamy herbed cheese. Ideal spring appetizer

# What You'll Need:

→ Crescent Roll Carrots

01 - 1 can (8 oz) refrigerated crescent roll dough
02 - 1 egg, beaten
03 - Orange food coloring (optional)
04 - 8 fresh parsley sprigs

→ Herbed Cheese Filling

05 - 8 oz cream cheese, softened
06 - 2 tbsp sour cream
07 - 1/4 cup finely chopped fresh chives
08 - 1/4 cup finely chopped fresh dill
09 - 1/4 cup finely shredded carrot
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 375°F. 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 enhanced color.
06 - Bake for 12–15 minutes 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 zip-top bag with the corner snipped off.
09 - Pipe the filling into each cooled crescent roll carrot until filled.
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 Advice:

01 -
  • They look impressive but take less than an hour from start to finish
  • The creamy herb filling is impossible to stop eating
  • Kids and adults both get a kick out of the carrot presentation
02 -
  • The carrot shells must be completely cool before filling or your herbs will wilt
  • Do not overfill or the filling will burst out the sides when people bite in
  • These are best served within 2 hours of filling to keep the pastry crisp
03 -
  • No cream horn molds? Shape heavy duty foil into cones and they work perfectly
  • The food coloring is optional but honestly worth it for the wow factor

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