Spinach and Artichoke Crescent Roll Carrots

These spinach and artichoke carrots are the cutest snacks ever. This is a super quick and easy recipe, and it makes for a perfect Easter appetizer or side dish! 

Let’s get started.

Ingredients

• 8 (12 x 4-inch) sheets of foil

• 1 can Pillsbury crescent rolls

• Parsley sprigs for garnish

• Artichoke dip

Preheat oven to 400 degrees.

Step 1: Unroll crescent dough. Press the seams together to seal. 

Step 2: Cut the dough into 8 long strips, about 1-inch thick each. A pizza cutter works great for this step. 

Step 3: Roll each foil sheets into a cone shape.

Step 4: Wrap each dough strip around a foil cone to create the carrots. Place them on a baking sheet.  

Step 5: Bake for 7- 9 minutes. Transfer to cooling rack. Wait until crescents are completely cool to remove foil. Twist and pull foil out. 

Step 6: Warm artichoke dip. Pour or spoon dip into a Ziploc bag and cut one corner off. Use the bag to pipe the artichoke dip into the carrots. 

Step 7: Add a parsley sprig for the carrot top. I added parsley underneath and just used them for looks.

You could also get creative and make your own pastry filling. Chicken salad, tuna, or even a dessert filling would all be delicious options. 

These are so cute and would be a tasty addition to your afternoon tea or Easter menu! 

Hope you enjoy these as much as we do.

Always and Whatever

Xo