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Cheddar-Bacon Stuffed Crescent Roll Carrots

Updated Apr 5, 2023
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Want an Easter appetizer that's perfectly on-theme? A platter of these savory, flaky stuffed crescent carrots will make an excellent addition to your festive spread! The simple cream cheese filling is packed with crowd-favorite flavors, from smoky bacon to sharp cheddar cheese, and chopped fresh chives. Watch as your carrot-shaped crescents are devoured by guests of all ages!

Cheddar-Bacon Stuffed Crescent Roll Carrots

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 5
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Line large cookie sheet with cooking parchment paper. Cut 8 (12x4-inch) sheets of foil. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
  • Step 
    2
    Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on cookie sheet.
  • Step 
    3
    Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
  • Step 
    4
    In medium bowl, beat cheeses and chopped chives with electric mixer on medium speed until smooth and combined. Stir in bacon.
  • Step 
    5
    Spoon or pipe cream cheese mixture into cavity of each crescent. Top each with 3 chive pieces.

Nutrition

200 Calories
13g Total Fat
6g Protein
15g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    You can substitute pimiento cheese, or any other prepared cheese spread, for the homemade filling.
  • tip 2
    Gently twist the foil molds to easily remove them from the crescents.
  • tip 3
    To pipe cream cheese mixture into crescents: transfer mixture to quart-sized resealable food-storage plastic bag; seal. Cut 1/2- to 3/4-inch corner of bag. Pipe cream cheese mixture into cavity of each crescent.
  • tip 4
    If you don't have fresh chives on hand, swap in fresh flat-leaf Italian parsley instead.
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