For creative Easter dinner rolls, try these crescent rolls shaped like carrots and stuffed with your favorite cheese spread.

Stuffed Crescent Roll Carrots

Preheat oven to 375 degrees. Spray a large rimmed baking pan with cooking spray; set aside. Cut 1 (24x12-in.) sheet of heavy foil. Fold foil in half to make 1 (24x6-in.) piece. Cut piece into 8 (6x4-in.) rectangles. Roll each rectangle into a cone-like carrot shape with a 2-in.-diameter opening. Spray each cone with cooking spray.

Unroll crescent dough and separate into 8 triangles. Starting at the crescent point, cut each triangle lengthwise in half. Beginning at the pointed end of each cone, wrap 2 pieces of dough around the cone to cover cone. Press together seams. Place in prepared baking pan. Sprinkle with everything seasoning.

Bake crescent cones for 9 to 11 minutes or until golden brown. Cool in pan for 5 minutes. Remove from pan; cool completely on a wire rack with foil cone inserts still in place.

Meanwhile, spoon spreadable cheese in a small resealable plastic bag. Close bag and snip one corner of bag; set aside.

To assemble, remove foil inserts from crescent cones. Line crescent cones with ham by rolling each piece of ham and inserting it into a crescent cone. Pipe cheese into crescent cones. Insert parsley sprigs to resemble carrot tops.