Carrot Dog Pigs in a Blanket

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.

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.

Preheat oven to 375 degrees F.

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.