Ah, pigs in a blanket…a snack that transcends time, no? I think you’d be hard pressed to find anyone between the ages of 1 and 100 that doesn’t love these flakey, buttery bite sized snacks.
Moral of the story: Pigs in a blanket are good. You should try these carrot ones because they are healthier (because, vegetables.) And yummy (because, puff pastry.)
INGREDIENTS
- 3 large carrots, chopped into bite sized pieces
- 2 tsp olive oil
- salt and pepper
- 1 tsp dried oregano
- 1 tsp dill, chopped
- 1 sheet frozen puff pastry dough, thawed (or recipe here)
Dipping Sauce:
- 1/3 cup dijon mustard
- 2 tbsp honey
- 1/2 tsp cayenne
METHOD
- Preheat oven to 400F. Toss carrots in olive oil, salt, pepper, oregano and dill.
- Transfer to parchment lined baking sheet and bake in preheated oven for 15 minutes. Remove from oven and set aside.
- Roll out puff pastry dough and cut dough into rectangular pieces (about 12-16 depending on how many carrots you are using) Make sure to cut the dough so that the baby carrot’s ends will stick out on either side.
- Roll the carrots in the puff pastry, wet your fingers with water and seal the edges closed. Place them closed-side down on a parchment lined baking sheet. Repeat until all carrots are rolled.
- Place in oven and cook for 15 to 20 minutes or until dough is golden brown and crisp. While these cook, mix all dipping sauce ingredients together and set aside.
- Remove carrots from the oven and let cool for a few minutes before serving. Serve with spicy mustard dip, enjoy!