Stuffed Crescent Roll Carrots (Printable)

Crescent dough shaped into carrots, filled with creamy herb cheese

# What You'll Need:

→ Crescent Roll Carrots

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→ Filling

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# 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 corner snipped. Pipe filling into each cooled crescent roll carrot.
09 - Insert a parsley sprig into the open end of each carrot to resemble carrot tops. Serve immediately or refrigerate until ready to serve.

# Expert Hacks:

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  • They look impressive but only take about 40 minutes from start to finish
  • The crescent dough becomes impossibly flaky while the filling stays bright and fresh
  • Perfect for making ahead and pulling out right before guests arrive
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  • Let those crescent carrots cool completely before filling them or the cheese will melt into a sad puddle
  • If you do not have cream horn molds, crumpled foil shaped into cones works surprisingly well
  • The filling can be made a day ahead and kept cold until you are ready to pipe
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  • If your dough tears while wrapping, just pinch it back together with damp fingers
  • Room temperature cream cheese is the difference between smooth and lumpy filling

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