1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 package (8 oz) cream cheese, softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 teaspoon grated lemon peel
1/4 teaspoon salt
16 small sprigs fresh parsley
1. Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
2. Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
4. In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
Woodbridge by Robert Mondavi Chardonnay Peach Crumble
6 large ripe peaches, pitted and cut into 1/2 inch chunks
1 tbsp Woodbridge by Robert Mondavi Chardonnay
1/2 cup brown sugar
1 tsp all-purpose flour
1/2 tsp salt
Zest of one lemon
3/4 cup (1 1/2 sticks) cold, unsalted butter cut into 1/2 tbsp pieces
1/2 cup all-purpose flour
1 cup rolled oats
1/3 cup brown sugar
1/2 cup sliced almonds
1/2 tsp kosher salt
1. Preheat oven to 350º. Butter an 8x8 baking dish.
2. In a large bowl, toss all Peach Base ingredients until combined. Allow the mixture to sit for several minutes. If there is a lot of liquid at the bottom of the bowl, toss in one more tablespoon of flour. Pour the peaches into the baking dish and smooth the top.
3. Add butter, flour and rolled oats into a large bowl and, using your fingers, smash up the butter into the flour and oats until the butter is pea-sized and the mixture is crumbly. Incorporate the sugars, almonds and salt using the same technique. If the mixture is overly dry, add 1 tablespoon of water at a time until it clumps together.
4. Sprinkle the crumble topping evenly over the peach base. Bake for 30-40 minutes, until the top is browned and the peach juices are bubbling. Serve immediately, and pair with Woodbridge by Robert Mondavi Chardonnay. If desired, top with vanilla ice cream or whipped cream.
Optional: plus one layer of Lemon Wedge Cake (see recipe here).
1.Mix all of the ingredients (see, so simple) in a large bowl for two minutes or until blended.
2. Pour into greased and floured cake pans.
3. Bake at 350 degrees F. for 40 minutes or until a toothpick inserted comes out clean.
4. Cool in pans for about 20 minutes before removing them. Set Aside.
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We mean mouth-watering pastel-colored Rice Krispies cake, topped with a sugary vanilla glaze and savory spins on raisin and dried fruit-baked Dutch Easter bread. Think: fluffy cream cheese-stuffed Pillsbury roll, whipped cream-topped Easter milkshakes and the like.
The possibilities are endless when it comes to Easter desserts -- and these recipes are enough to keep a sweet-tooth satiated until next year. Scroll through above to see what we're making!
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