These carrot crescents are filled with a flavorful herbed cream cheese for the perfect springtime.
These carrot crescents are filled with a flavorful herbed cream cheese for the perfect springtime side dish or your Easter table.
8 12x4-inch) sheets of foil
1 can (8 oz) Pillsbury refrigerated crescent rolls or 1 can (8 oz) Pillsbury refrigerated 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
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.
Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
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.
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