Mini Carrot Dogs in a Blanket Recipe
Author: 
Serves: 48 mini carrot dogs
 
Ingredients
  • 2 8-ounce cans crescent rolls
  • 1 16-ounce bag baby carrots
  • Marinade:
  • 1 Tablespoon pure maple syrup
  • 3 Tablespoons apple cider vinegar
  • 1⁄3 cup shoyu, tamari or coconut aminos
  • 1⁄3 cup vegetable stock or water
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon paprika
  • 1⁄2 teaspoon Worcestershire sauce (optional)
  • Splash of liquid smoke (optional)
Instructions
  1. Bring a large pot of water to a boil. Add the carrots and cook uncovered until just tender when pierced with a paring knife, 5-7 minutes. Don’t overcook them as they can get mushy. You want slight resistance. Drain and rinse under water until cool enough to handle.
  2. Whisk all marinade ingredients in a medium-large bowl or shallow container or you can do this in a quart size Ziploc bag. Add carrots to the marinade and toss to coat. Cover, and refrigerate for 12 hours or overnight. The longer they marinate, the more flavorful they will be.
  3. Cut the crescent roll triangles into halves or thirds. I like to do this with a pizza cutter. If cutting into thirds, roll the dough out a bit with a rolling pin before cutting so your pieces are big enough to wrap the carrots.
  4. Drain and rinse the carrots from the marinade. Give them a little pat dry with a paper towel, but they don't have to be dry.
  5. Preheat the oven to 375 degrees. Line two baking sheets with unbleached parchment paper.
  6. Roll the carrots up into the dough, one by one and place on the baking sheet, spacing each carrot roll about 2-inches apart. If you have a piece of dough that is larger on one side, place the carrot on the wider side and roll towards the more narrow side. Bake for 11-14 minutes, or until golden brown.
Recipe by Pamela Salzman at https://pamelasalzman.com/mini-carrot-dogs-in-a-blanket-recipe/