These Stuffed Crescent Roll Carrots are filled with Boursin, cream cheese, fresh parsley, and a squeeze of lemon. It is the perfect savory treat for an Easter brunch or spring party.
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Bunny Plate || Gingham Dress
These Stuffed Crescent Roll Carrots are such a fun savory treat that children and adults of all ages will enjoy!
My grandmother, called GiGi, comes over 2-3 times a week to spend time with us.
And after making this yummy Easter appetizer, both my 2-year-old son and nearly 92-year-old grandmother enjoyed them as a pre-lunch appetizer.
My grandmother ate two, but I think my son mostly ate the crescent rolls!
And to be honest, I had to stop myself before I finished them off.
They were so good!
What’s your favorite Easter appetizer?
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Stuffed Crescent Roll Carrots
These Stuffed Crescent Roll Carrots are filled with Boursin, cream cheese, fresh parsley, and a squeeze of lemon. It is the perfect savory treat for an Easter brunch or spring party.
Ingredients
Instructions
- First, open up the crescent rolls and press the creases together to seal them.
- Use a pizza cutter to cut the crescent roll into 8 long strips.
- Cut 8 pieces of foil and form them into 8 cones.
- Take a strip of crescent roll, place it at the tip of the foil cone, and wrap it up and around the cone.
- Repeat this process with the rest of the foil cones and crescent roll strips.
- Place the crescent roll cones on a baking sheet and bake according to the packaging instructions until golden.
- While the crescent roll cones are baking, blend the Boursin, cream cheese, lemon, and parsley.
- Scoop the cheese mixture into a sandwich bag and cut off the tip.
- Once the crescent roll cones are done and have cooled to room temperature, fill each one with the cheese mixture.
- Top each crescent roll carrot with fresh parsley to complete the look.
- Enjoy!
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With love, Giusti
Brothers and sisters, if someone is caught in a sin, you who live by the Spirit should restore that person gently. But watch yourselves, or you also may be tempted.
Galatians 6:1 NIV
