Carrot Crescent Rolls
Carrot crescent rolls are a stuffed crescent roll recipe for Easter. These crescent carrots are filled with a delicious mixture of cheeses, green onions, and bacon bits for a winning side dish or appetizer.
I love making things a little special for holiday meals like Easter.
But I hate spending tons of time on things that are just unnecessarily fussy.
So how do I step it up the easy way for the holidays?
Recipes like these carrot crescent rolls!
They are so cute, easy, and so yummy with the buttery rolls and ooey gooey filling!
Ingredients
To make these crescent carrots you’ll need:
- Crescent rolls– 2 8 ounce cans of refrigerated crescent rolls. We use Pillsbury but you use any brand you like.
- Cream cheese spread– Use an unseasoned spread. Do use the spread if possible instead of traditional cream cheese since the spread is softer.
- Cheddar cheese– Shredded
- Green onions– Chopped
- Bacon bits
- Garlic– Powder not fresh
- Parsley– A full bunch of fresh parsley that you have washed and dried.
- Melted butter– Optional
How to Make
Carrot crescent rolls are pretty easy to put together!
Start by mixing the cream cheese spread, shredded cheese, onions, bacon, and garlic powder together in a large bowl.
Scoop the mixture into a piping bag.
Set aside the filled bag.
Take the crescent roll dough out of the package and roll into a ball on a floured surface.
Then roll the dough ball out with a lightly floured rolling pin into a flat, long rectangle.
Cut the dough long ways into one inch strips.
Then fold the aluminum foil in half and wrap it around two fingers to shape it into a cone.
Wrap one strip of dough around the cone and pinch the bottom shut.
While you want to wrap the dough around the cone tightly, be careful not to rip your dough.
Place the crescent cones on a greased baking sheet and lightly coat them with melted butter if you want.
Bake the cones at 400 degrees for 7 to 8 minutes or until they are golden brown.
Let cool and remove foil from the center.
Pipe the filling into each crescent.
Top with a fresh parsley stem.
Serve and enjoy!
Storing Leftovers
These are best enjoyed fresh, but if you have leftovers store them in an airtight container in the fridge for up to 3 days.
Can I make these ahead of time?
You can make the filling ahead of time if you wish but do not bake and assemble the crescent carrots until you intend to serve them.
Tips and Tricks
- Make sure to flour the work surface and your rolling pin before working with the crescent dough.
- Vegetarian? Skip the bacon.
- While brushing the crescent dough with melted butter is optional, I highly recommend it to give the dough a nice golden brown crust.
Other Easter Appetizers
Carrot crescent rolls are one of our favorite Easter appetizers.
Make them this year and enjoy!
Looking for other Easter appetizers?
Try these:
If you’ve tried these CARROT CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Carrot Shaped Stuffed Crescent Rolls
Ingredients
- 2 8 oz cans refrigerated Crescent Rolls
- 16 oz Cream Cheese Spread
- 1 cup Shredded Mild Cheddar Cheese
- 1/2 cup Green Onions chopped
- 1/2 cup real bacon bits
- 1 tsp garlic powder
- 1 bunch Fresh Parsley washed and dried
- piping bag
- 16 sheets of foil
- melted butter optional
Instructions
- Start by placing your cream cheese, shredded cheese, onions, bacon, and garlic powder in a large bowl.16 oz Cream Cheese Spread, 1 cup Shredded Mild Cheddar Cheese, 1/2 cup Green Onions, 1/2 cup real bacon bits, 1 tsp garlic powder
- Mix until well combined and place in a piping bag. Set aside.
- Take your crescent roll dough out of the package. Roll into a ball and roll out into a flat, long rectangle. Make sure to lightly flour your counter and rolling pin.2 8 oz cans refrigerated Crescent Rolls
- Cut long ways into one inch strips. As shown.
- Fold your aluminum foil in half, wrap around two fingers, and shape into a cone.
- Wrap one strip of dough around the cone. Pinching the bottom shut. Wrap tightly, but be careful not to rip your dough. Place on a greased baking sheet.
- You can lightly coat them with melted butter if you wish.melted butter
- Bake at 400 degrees for 7 to 8 minutes or until golden brown. Let cool and remove foil.
- Pipe your cream cheese filling into each crescent. Top with a fresh parsley stem.1 bunch Fresh Parsley
- Serve and enjoy!
Notes
- Make sure to flour the work surface and your rolling pin before working with the crescent dough.
- Vegetarian? Skip the bacon.
- While brushing the crescent dough with melted butter is optional, I highly recommend it to give the dough a nice golden brown crust.
Nutrition
