Having trouble feeding your kids veggies? This is a great way to incorporate some carrots and broccoli into a fun snack. Both big and little kids can help top the dough with carrots and broccoli.--Ingredients--Flour for dusting1 tube Pillsbury Crescent Rolls (8 rolls) - pizza dough is a great alternative too8 ounce tub Veggie Cream Cheese1 1/2 cups finely chopped carrots1/2 of a head of broccoli1 tablespoon heavy whipping cream, whole milk, or egg whites--STEP 1--Dust a cutting board with flour. Unroll the crescent rolls. Separate them at the perforations. Use a pizza wheel or knife to cut the crescent rolls into carrot shapes. --STEP 2--Take the excess dough and cut it into three pieces. Brush the top edge of the crescent roll carrot with cream, milk, or egg white. --STEP 3--Press one end of each of the three excess dough pieces onto the top edge of the crescent roll carrot creating the green leafy part of the carrot.--STEP 4--So that the carrots don’t stick to the parchment paper, sprinkle a light dusting of flour over the area that was brushed with the cream, milk, or egg white. --STEP 5--Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.--STEP 6--Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely.--STEP 7--Equally divide the veggie cream cheese and spread it on top of each carrot. Sprinkle finely chopped carrots over the triangle part of the carrot then add broccoli to the top.---------Image credit and recipe: www.hungryhappenings.com
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