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.