Carrot Dog Pigs in a Blanket

By Dianne Godfrey.
 Date: Jul. 18th, 2018 - 1:00 PM

Carrots replace cocktail wieners in this healthy update of pigs in a blanket. Soaking the carrot “dogs” in a smoky marinade is the key to giving them that hot dog flavor, for a vegan app meat-eaters will love too. Serve with dipping sauces like honey mustard or ranch dressing to take these to the next level.

Ingredients

24 large baby carrots
1 cup low-sodium vegetable broth
⅓ cup cider vinegar
3 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 (8 ounce) package refrigerated crescent roll dough, preferably organic

Preparation

  1. Bring a couple of inches of water to a boil in a large saucepan fitted with a steamer basket. Add carrots, cover and steam until barely cooked through, 8 to 10 minutes.
  2. Meanwhile, whisk broth, vinegar, soy sauce (or tamari), mustard, garlic powder and smoked paprika in a medium bowl. Add the steamed carrots; cover and refrigerate for at least 5 hours or up to one day.
  3. Preheat oven to 375°F.
  4. Drain the carrots and pat dry. Unroll and separate the crescent rolls; cut each into 3 similar pieces. Place a carrot on a piece of dough and roll up. Place on a rimmed baking sheet. Repeat with the remaining carrots and dough. Bake until golden, 12 to 14 minutes.

Carrot Dog Pigs in a Blanket