Ingredients: 

• 8 sheets of foil (12x4 inches each)
• 1 can (8 oz) Pillsbury™ Original Crescent Rolls or 1 can (8 oz) Pillsbury™ Original Crescent Dough Sheet
• 8 oz cream cheese, softened
• ¼ cup fresh parsley, chopped
• ¼ cup fresh chives, chopped
• 1 teaspoon lemon zest
• ¼ teaspoon salt
• 16 small fresh parsley sprigs

Instructions:

1. Preheat the Oven:
   Set the oven to 400°F (200°C). Shape the foil sheets into cone-like molds by rolling them from the shorter ends.
2. Prepare the Dough:
   Place the dough on a clean surface. For crescent rolls, press along the seams to seal. Use a pizza cutter or sharp knife to slice the dough lengthwise into 8 strips, each 1 inch wide.
3. Form the Carrots:
   Wrap a strip of dough around each foil cone, starting from the pointed end and working upwards. Arrange the cones on a cookie sheet, spaced 1 inch apart.
4. Bake:
   Place in the oven and bake for 7 to 9 minutes, or until the crescents are golden brown. Remove from the oven and cool on a wire rack. Gently remove the foil molds once they are cool.
5. Make the Filling:
   In a medium bowl, combine the cream cheese, chopped parsley, chives, lemon zest, and salt. Beat with an electric mixer on medium speed until smooth.
6. Assemble:
   Spoon or pipe the cream cheese filling into each crescent carrot. Garnish each with two sprigs of parsley to resemble the top of a carrot.

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