Crescent Roll Carrots
These Crescent Roll Carrots are a cute, kid-friendly snack that are flaky on the outside, filled with herby cream cheese on the inside. A great Easter brunch recipe to add to your snack board for spring baking season.
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This recipe is quick, taking only about 10 minutes to prepare and 7-9 minutes to bake, making it great for parties, brunch, or an easy snack.
You can serve them with a Brunch Charcuterie board or with Caramel-Dipped Grapes with Peanuts.
How to Make Crescent Roll Carrots
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Roll each foil square into a cone shape.
3. Unroll the crescent rolls and wrap each one around a foil cone to create the carrot shape.
4. Bake for 7-9 minutes, or until the crescent rolls are golden brown. Let the rolls cool and carefully remove the foil.
5. In a mixing bowl, beat together the cream cheese, parsley, chives, and salt.
6. Fill a piping bag with the cream cheese mixture and pipe it into each crescent roll cone.
7. Add 2 fresh parsley sprigs to the top of each cone to look like carrot stems.
Serve and Enjoy!
Important Recipe Notes
- Let the crescent rolls cool slightly before removing the foil to keep the carrot shape intact.
- Make sure the cream cheese is soft for easy mixing and smooth piping.
- If you don’t have a piping bag, you can use a plastic sandwich bag with a corner cut off.
- You can bake the crescent roll cones ahead of time and fill them just before serving to keep them fresh.
Crescent Roll Carrots
Ingredients
- 8 count can of crescent rolls
- 8 ounces cream cheese
- 1/4 cup fresh parsley
- 1/4 cup chives
- Pinch of salt
- 16 fresh parsley sprigs
- 8 square pieces of foil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll each foil square into a cone shape.
- Unroll the crescent rolls and wrap each one around a foil cone to create the carrot shape.
- Bake for 7-9 minutes, or until the crescent rolls are golden brown.
- Let the rolls cool and carefully remove the foil.
- In a mixing bowl, beat together the cream cheese, parsley, chives, and salt.
- Fill a piping bag with the cream cheese mixture and pipe it into each crescent roll cone.
- Add 2 fresh parsley sprigs to the top of each cone to look like carrot stems.
