Ingredients
4 sheets of aluminum foil
1 can (8 oz) refrigerated crescent rolls (e.g., Pillsbury®)
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen spinach, thawed, squeezed, drained, and chopped
1/2 tsp garlic powder
1/4 tsp ground nutmeg
Salt and pepper to taste
Directions
Step 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Shape the foil into cone-shaped molds. Unroll the crescent roll dough and press the diagonal seams together. Use a pizza cutter to cut each rectangle in half lengthwise.
Step 2
Wrap each half-strip of dough around the bottom of a foil mold, pinching the tip to seal. Overlap the second half-strip slightly to form a carrot shape. Place the shaped carrots on the prepared baking sheet, spacing them 1 inch apart.
Step 3
Bake for 7 to 10 minutes or until golden brown. Allow the carrot shapes to cool completely before removing them from the foil molds.
Step 4
In a bowl, beat together the softened cream cheese, chopped spinach, garlic powder, nutmeg, salt, and pepper until smooth. Transfer the mixture to a piping bag and evenly fill each of the 4 carrot shapes.