Sun Dried Tomato Cheese Croissants


Impress your guests with these sun dried tomato and cheese filled croissants. Baked to look like carrots these these delicious treats would make a perfect appetizer for any springtime gathering! Our test kitchen opted to use a bold yet creamy Sun Dried Tomato Jalapeño Cheese dip to fill each croissant. Substitute any ingredient to make each croissant filling to your liking.

Total Cook Time: 30 minutes

Serves: 10


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Bella Product Used:

Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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  • 10 12x6 sheets of aluminum foil


  1. Preheat oven to 400 degrees.
  2. Roll out the dough sheets onto a clean surface. Using a large knife or pizza cutter cut dough lengthwise into 1-inch strips.
  3. Prepare tin foil cones by rolling the foil sheets starting on the diagonal creating a cone shape. Keeping the outer surface of the cone shape smooth will allow for a cleaner removal after backing dough.
  4. One at a time wrap the dough strip around the shaped tinfoil. Starting at the pointed end tapering up to the wide portion of foil. Place evenly spaced on an ungreased cookie sheet.
  5. Bake 9 minutes or until golden brown. Remove from oven and let cool on wire rack.
  6. While cooling prepare the Sun Dried Tomato Jalapeño Cheese Dip.
  7. Once cooled, carefully remove the foil mold. Then pipe in the dip into the hollow core of each carrot croissant. Garnish with a piece of parleys stem on top.

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