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