Stuffed Crescent Roll Carrots
Description
These stuffed crescent roll carrots are cute carrot-shaped crescent rolls, stuffed with a cream cheese and spinach filling. Or choose a favorite sweet or savory filling—the possibilities are endless.
Ingredients
•
4 sheets of foil
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1 (8 ounce) can refrigerated crescent rolls, such as Pillsbury®
•
1 (8 ounce) package cream cheese, softened
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1 (10 ounce) package frozen spinach - thawed, squeezed, drained, and chopped
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1/2 teaspoon garlic powder
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1/4 teaspoon ground nutmeg
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salt and pepper to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside. Roll sheets of foil into cone-shaped molds. Separate dough into 4 rectangular pieces. Press diagonal seams together. Using a pizza cutter, cut each rectangle in half lengthwise.
2
Wrap 1 strip around bottom of foil mold, pinching together at the tip to seal. Wrap the 2nd strip around the mold, overlapping slightly, to create a carrot shape. Place on the prepared baking sheet, 1 inch apart.
3
Bake in the preheated oven until golden brown, 7 to 10 minutes. Cool completely before removing from foil molds.
4
Beat cream cheese, spinach, garlic powder, and nutmeg until smooth. Season to taste with salt and pepper. Fill a piping bag with mixture and pipe evenly into the 4 carrots.