A new twist on my original Crescent Roll Carrots, these Cream Horn Carrots are stuffed with a simple sweet filling and are perfect for Easter brunch or breakfast.
It’s amazing to think that my original Crescent Roll Carrots are the recipe that first got a lot of attention for my little blog. I had only been blogging for a few months, and had created a number of edible crafts that I thought were pretty cool, but as as I wrapped my cream horn forms with the crescent roll dough, imagining how the finished carrots would look, I had visions of them becoming popular. I just knew it was a totally unique idea and was so excited to share it with the world.
To my delight people really liked them.
Crescent Roll Cream Horn Carrots
The carrots are one of the most replicated ideas from Hungry Happenings and I was recently asked to replicate them myself for Tablespoon.com. To change things up a bit, I decided to turn the carrots into a sweet brunch dish instead of a savory dish.
Each crescent roll carrot is stuffed with a simple cream horn filling and is decorated with some green candy stems.
My original recipe calls for Pillsbury Crescent Creations Dough Sheets which I know some of you have had trouble finding, so this time I used Pillsbury™ Place ‘n Bake™ refrigerated Crescent Rounds to give you an alternative.
If you’d like to check out my recipe and tutorial for these Crescent Roll Cream Horn Carrots you can click this link and head over to Tablespoon.com.
The original Crescent Roll Carrots are filled with egg salad or ham salad and could be served alongside the sweet version.
Both will brighten up your Easter table.
You might also like to serve these at your Easter brunch…