Carrot Dog Pigs in a Blanket

Carrot Dog Pigs in a Blanket

0 Reviews
From: EatingWell.com, April 2018

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 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Prep

  • Ready In

  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.
  • To make ahead: Prepare through Step 2; marinate carrots for up to 1 day.

Nutrition information

  • Serving size: 3 rolls
  • Per serving: 39 calories; 1 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 5 mcg folate; 0 cholesterol; 2 g sugars; 1 g added sugars; 2,116 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 193 mg sodium; 46 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ vegetable

Reviews 0