Stuffed Crescent Roll Carrots

Name: Stuffed Crescent Roll Carrots
Prep time: 35 min
Total time: 40 min
Ingredients: 8 (12x4-inch) sheets of foil; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 package (8 oz) 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

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Prep Time: 35 minutes

Total: 40 minutes

Servings: 8

Author : Pillsbury Kitchens

Ingredients

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8 (12x4-inch) sheets of foil1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet1 package (8 oz) cream cheese, softened1/4 cup chopped fresh parsley1/4 cup chopped fresh chives1 teaspoon grated lemon peel1/4 teaspoon salt16 small sprigs fresh parsley

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Instructions

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Step 1

Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.

Step 2

Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.

Step 3

Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.

Step 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.