Description
These Crescent Roll Carrots are filled with a creamy herb cheese and make a quick, cute appetizer for Easter parties, holidays, or brunch.
Ingredients
Scale
- 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.
Notes
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 carrot
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Crescent Roll Carrots, Easter appetizer, cream cheese appetizers