Stuffed Crescent Roll Carrots (Printable Version)

Crescent dough shaped into carrots filled with creamy herb cheese

# What You Need:

→ Dough Components

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

→ Filling

04 - 8 oz cream cheese, softened
05 - 2 tbsp sour cream
06 - 1/4 cup finely chopped fresh chives
07 - 1/4 cup finely chopped fresh dill
08 - 1/4 cup finely shredded carrot
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 8 fresh parsley sprigs

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Mix beaten egg with a few drops of orange food coloring if using for authentic carrot color.
03 - Unroll crescent roll dough and cut into 8 long strips. Wrap each strip around a metal cream horn mold or foil cone, overlapping slightly to form a tapered carrot shape. Place seam side down on prepared baking sheet.
04 - Brush each wrapped cone generously with orange egg wash.
05 - Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool for 2 minutes before gently removing molds. Cool completely before filling.
06 - In a medium bowl, combine cream cheese, sour cream, chives, dill, shredded carrot, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
07 - Transfer filling to a piping bag or zip-top bag with corner snipped. Pipe filling into each cooled crescent roll carrot.
08 - Insert a parsley sprig into the open end of each stuffed carrot to mimic carrot tops. Serve immediately or refrigerate until serving.

# Expert Advice:

01 -
  • The contrast between that flaky, buttery crescent exterior and the cool, herbed cream cheese filling is absolutely addictive
  • They look stunning on a platter but come together with ingredients you probably already have in your fridge
02 -
  • Let the crescent carrots cool completely before filling, otherwise the cheese will melt and you will have a sad, soggy situation
  • If you are using foil cones, form them tightly and crimp the opening wide enough for easy removal later
03 -
  • Work quickly with the crescent dough once it is unrolled, it becomes sticky and difficult to handle as it warms up
  • Chill your piping bag for 10 minutes before filling, it makes the cheese easier to pipe and holds its shape better

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