STUFFED CRESCENTS With RICOTTA CHEESE and CARROTS

We all love croissants and Pillsbury crescents have pretty close taste to original croissants.
So, in this recipe I modified Pillsbury crescents, that can be bought in any supermarket. Modified them to look like carrots, for a fun look, and stuffed them with a mix of ricotta cheese and sautéed carrots. They are fulfilling but not heavy and very delicious. Great appetizers, snacks, for breakfast with a cup of coffee ☕️ or even as a side dish. I burned a bit them :( but my stow is Ultamatic Caloric from 1950th and needs oven heat adjustment.

Step 1: Ingredients

For 8 stuffed dough-carrots you will need
2 roll of regular Pillsbury crescents
1 container 15 oz Polly-O ricotta cheese
1 pound of carrots (1 small bag of baby carrots is 1 Lb)
1 medium size onion
1 bunch of curly paisley (looks like carrots leaves)
2 tbs of butter
1/2 cup of olive oil
1 teaspoon salt
4 squares 12x12 inches of aluminum foil
Turmeric or/and paprika - optional

Step 2: PREPARING CARROTS

Slice and cut an onion (shown on the picture) and shred carrots in a food processor. Put butter and olive oil into a frying pan. Add shredded carrots to the frying pan, cut onion and 1 teaspoon of salt. Mix all ingredients in the frying pan. On a medium flame start sautéing carrots and onions periodically stirring till carrots are fully cooked. I included pictures both cooked and uncooked carrots just to visually see when they are in a proper cooked state. Properly sautéed carrots have this desirable taste of light sweetness. When cooked put aside to cool a bit (would not want to mix cheese and hot carrots) Take some parsley, wash it, shake water off and put aside (would not want to put wet paisley leaves on top of stuffed cones).

Step 3: PREPARING ALUMINIUM FOIL CONES

Take aluminum foil roll and cut it into 12x12 inches squares. Each square hold in half and then cut in half, making double folded 2 squares out of 1 12x12 large square. I inserted a small video, to show how and avoid a confusion. We need 1 double folded (adds strength to foil to keep conical shape) small square to make 1 cone.

Step 4: MAKING FOIL CONS

Take one small square and roll it into a cone. Should make total of 8 foil cones.

Step 5: MAKING DOUGH-CARROTS CONES

Open one roll of crescents and cut it into 8 pieces, showed it on the pictures. Two pieces of crescent's dough should be continuously wrapped around one foil cone, making one dough-carrot cone. Take one piece and start wrapping it around a foil cone and continue with a second piece.

Step 6: BAKING

Spray or oil your baking tray and place on it dough-carrots cones. You can sprinkle them with a bit of turmeric or paprika. Let them stay on a tray for about 15 min and then put into already hot stove to bake as per instructions on the Pillsbury crescents package. Warning! I burned mine a bit, so watch them. When they are ready take them out of the stove and let them cool a bit (easy to take foil paper out).

Step 7: STUFFING CONES

Take a medium size bowl to mix carrots and cheese. Combine sautéed carrots and ricotta cheese in a bowl and mix well. Take out foil paper from the cones. Now take one empty cone and staff it with a mixture of carrots and cheese using a tablespoon up to the top. When done add a couple steams of paisley to the top to make your staffed cones look like carrots.