Ingredients

• 8 baby carrots, fresh shredded
• 8 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 (8 count) can crescent roll dough
• 1 teaspoon cardamom, ground
• 2 apples, peeled and cut into small slices
• 2 tablespoons sugar
• 2 teaspoons butter, melted

Instructions

1. Cut apples into small slices, (about 8 slices to an apple not minuscule as they will mush when cooked.

2. Shred baby carrots into a bowl. ( I used a cheese grater).

3. In a bowl, mix sugar, cardamon, and cinnamon, whisk together.

4. Unroll crescent rolls onto a slightly floured surface or silpat and separate into 8 triangles, brush dough with melted butter.

5. Divide apples evenly over dough.

6. Sprinkle carrot shreddings over apples.

7. Drizzle 2 tsp honey over apple/carrot mixture.

8. Sprinkle cinnamon/cardamon/sugar mixture over apples and carrots.

9. Roll from fat side to narrow side encompassing apple/carrot mixture.

10. Place on nonstick cookie sheet. (If not nonstick then spray with Pam or lightly grease).

11. Cook for 20 min at 350°F.

12. Remove from oven and let cool.

13. Drizzle remaining honey over rolls (optional).

14. Enjoy!

15. NOTE** ovens very in temps. Check turnovers after 15 minutes.