Stuffed Crescent Roll Carrots

Ingredients

• 4 sheetss of foil
• 1 can crescent rolls , 8 ounce
• 1 package cream cheese , 8 ounce
• 1 package frozen spinach , 10 ounce
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground nutmeg
• salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside. Roll sheets of foil into cone-shaped molds. Separate dough into 4 rectangular pieces. Press diagonal seams together. Using a pizza cutter, cut each rectangle in half lengthwise.

2. 2

   Wrap 1 strip around bottom of foil mold, pinching together at the tip to seal. Wrap the 2nd strip around the mold, overlapping slightly, to create a carrot shape. Place on the prepared baking sheet, 1 inch apart.

3. 3

   Bake in the preheated oven until golden brown, 7 to 10 minutes. Cool completely before removing from foil molds.

4. 4

   Beat cream cheese, spinach, garlic powder, and nutmeg until smooth. Season to taste with salt and pepper. Fill a piping bag with mixture and pipe evenly into the 4 carrots.