Bacon Ranch Cheese Ball:

1 (8 ounce) package cream cheese at room temp

1/2 (1/2 ounce) package hidden valley ranch dressing mix (dry)
1 cup cheddar cheese
5-6 pieces of crumbled bacon
1 tbsp. chopped green onion or chives (optional)
1 tbsp. Sour Cream (optional)

Mix all the ingredients together, then turn it out and shape  it into the carrot shape.

 

Carrot Shaped Veggie Pizzas (makes 8)
Ingredients:
a dusting of flour
1 tube Pillsbury Crescent Rolls (8 rolls)*
8 ounce tub Philadelphia Veggie Cream Cheese
1 1/2 cups finely chopped carrots
1/2 of a head of broccoli
1 tablespoon heavy whipping cream, whole milk, or egg white

Instructions:

 

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. 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. 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.

**I would skip this part and just use the top edge of the carrot shape for the top. They fell and broke off.

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. Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.

Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely. 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.

 

Your carrots are ready to serve. You can cover and keep in the refrigerator for up to two days. If you want some variety, use orange bell peppers in place of the carrots, and any green leafy vegetable in place of the broccoli.