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Stuffed Crescent Roll Carrots

stuffed crescent roll carrots Side
Stuffed Crescent Roll Carrots
  • Prep 35 min
  • Total 40 min
  • Servings 8
  • Pinterest
    36
  • Print
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These carrot crescents are filled with a flavourful herbed cream cheese for the perfect springtime side dish. ...MORE + LESS -

Ingredients

8 (12x4-inch) sheets of foil
1 can (8 count) Pillsbury™ refrigerated crescents
1 package (250 g) brick-style cream cheese, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 teaspoon grated lemon peel
1/4 teaspoon salt
16 small sprigs fresh parsley

Steps

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  • 1
    Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
  • 2
    Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
  • 3
    Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
  • 4
    In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.

Expert Tips

  • Gently twist foil molds for easier removal from crescents.
  • Swap cream cheese mixture with your own favourite filling, such as egg salad or chicken salad.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
200
% Daily Value
Total Fat
15
Saturated Fat
7
Trans Fat
0
Cholesterol
30
Sodium
390
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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