Description
These Stuffed Crescent Roll Carrots are flaky, savory, and irresistibly cute! Shaped like carrots and filled with a creamy cheese and bacon mixture, they’re a fun and flavorful appetizer perfect for parties, holidays, or anytime snacking.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup cream cheese, softened
- 1 tablespoon fresh chives, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.Prepare the Dough
Open the can of crescent roll dough and separate it into individual triangles.Make the Filling
In a mixing bowl, combine shredded cheddar cheese, crumbled bacon, softened cream cheese, chives, garlic powder, salt, and black pepper. Mix until well blended.Assemble the Rolls
Spoon a generous portion of the filling onto the wide end of each crescent dough triangle. Roll from the wide end to the narrow tip, enclosing the filling. Pinch ends to seal.Egg Wash
Place the rolls on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Bake
Bake for 12–15 minutes, or until the rolls are puffed and golden brown. Allow to cool slightly before serving.
Notes
- Don’t overfill the dough to prevent leaking during baking.
- To make ahead, prepare and refrigerate unbaked rolls for up to 24 hours.
- For a vegetarian version, swap bacon for sautéed mushrooms or spinach.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking