Cream Cheese Carrot Croissant
Sometimes I just gotta drop a cheesy, bready, savory recipe on yall. These are perfect for Easter this weekend and are way easier than they look! Found the recipe straight from the pillsbury site.
YOU’LL NEED:
8 sheets of foil
1 can (8 oz) @pillsbury refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 teaspoon grated lemon peel
1/4 teaspoon salt
Handful of small sprigs fresh parsley
HOW TO:
1. Heat oven to 400. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough (if using crescent rolls, press seams to seal). Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
2. Wrap 1 strip around each foil mold to create carrot shape, overlapping layers so there’s no gaps. Place 1 inch apart on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
4. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.