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Crescent roll shaped carrots filled with garlic spinach spread and topped with parsley
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Crescent Roll Carrots with Garlic Spinach Spread

Elevate your appetizer game with these charming Crescent Roll Carrots with Garlic Spinach Spread. Easy to make and a crowd-pleaser!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Appetizer
Cuisine: American
Keyword: Crescent Rolls, Easter
Servings: 12
Calories: 77kcal
Author: Lois

Equipment

Ingredients

  • 1 (8 ounce) package crescent rolls or crescent dough sheet.
  • 8 ounces cream cheese
  • 1 cup fresh spinach chopped
  • 2 tablespoons garlic
  • 4 sprigs fresh dill
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 12 sprigs fresh parsley

Instructions

  • Preheat oven to 400°F. Shape six pieces of foil into the shape of carrots.
  • Lay out the crescent dough. If you bought the crescent rolls, roll over the sheet to seal the seams. Cut with a pizza cutter lengthwise into 12 strips.
  • Wrap the dough around the foil. Do not wrap tightly or it will be hard to remove once baked.
  • Bake on a parchment lined baking sheet for 9 minutes.
  • While the dough is baking, mix together cream cheese, spinach, garlic, dill, salt, and pepper. Mix well with a hand mixer. Place into a plastic piping bag and snip the end.
  • Remove the dough from the oven and carefully remove the crescents from the foil while still warm.
  • Let cool then pipe the cream cheese mixture into the holes of the crescent carrots. Top with parsley for the top of the carrot.

Notes

When opening the crescent rolls, remember not to separate the triangles. We need to roll out the dough using a pastry roller so you have one sheet of dough.

Nutrition

Serving: 1g | Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 177mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.2mg