Herb Stuffed Crescent Roll Carrots
Are you searching for the cutest-ever side dish for your Easter Brunch? Look no further with these delicious Crescent Rolls filled with an Herb vegetable cream cheese, and topped with parsley. Not only are they super cute, they are one of the best decor ideas for your brunch table. You can Lay them in a pile on a Serving Platter, for a stacked look or grab a trifle bowl and add 4-6 in a bunch, standing up in the bowl. Either way, they won't last and the plate and bowl will be empty in no time.
1 (8-oz.) can Pillsbury refrigerated original crescent rolls
12 tbsp. Philadelphia garden vegetable cream cheese spread
1 tbsp. water
1 drop of orange food coloring
8 -10 fresh parsley sprigs, for stem garnish
Preheat the oven to 400 degrees, then line a 9"x13" rectangle baking pan with parchment paper and set aside. Separate each crescent rolls into triangles, then wrap around crumpled up tin foil that you shape into a cone. (don't make it to fat, you want these to just barely fill with the cream cheese mixture) Make the foil long and small so that these look like real carrots when you take them out of the oven.
Combine water and orange food coloring in a small bowl; brush mixture over dough. Then, Bake 10 to 15 minutes or until light golden browned.
Place the Cream Cheese mixture, place in a glass bowl and a splash of milk and parmesan cheese until you have a nice smooth consistency. Put into a zip lock back, cut the edge near the bottom corner and pipe into your cooled off crescent rolls. At a few sprigs of parsley to the ends to create the stems and serve.
160 Calories per serving
Don't forget to display in a way that brings your table to life. Comment below and let me know how yours turn out. Let me know if you put a twist to this recipe, I may want to try it.