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Carrot Pigs in a Blanket

Carrot Pigs in a Blanket
35 Minutes Total time 20 Minutes Prep time 15 Minutes Cook Time 82 Calories 8 Servings



1.     Heat carrots and enough water to cover by 2 inches to a simmer in a medium saucepot over medium-high heat; simmer 12 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in a large zip-top plastic bag.


2.     Whisk soy sauce, vinegar, oil, seasoning and liquid smoke in a small bowl; pour over carrots. Seal bag, pressing out excess air; massage carrots in bag to coat and refrigerate at least 4 or up to 24 hours.


3.     Pulse flour and sugar in a food processor until combined; add buttery spread and pulse until pea-sized crumbs remain. Add 3 tablespoons ice water; pulse until mixture sticks together when pinched between 2 fingers. Shape dough into a disk; wrap with plastic wrap and refrigerate 1 hour.


4.     Preheat oven to 350°F; line a rimmed baking pan with parchment paper. Unwrap dough; place on lightly floured cutting board. Roll dough into 12 x 9-inch rectangle (about ⅛-inch-thick); cut crosswise in half, then cut lengthwise into 12 (¾-inch thick) strips.


5.     Remove carrots from marinade; discard marinade. Place 1 carrot stick on 1 short end of each dough strip; roll up. Place pigs in a blanket on prepared pan; bake 15 minutes or until golden brown, rotating pan once. Makes 24 carrot pigs in a blanket.

Tips & tricks

Chef Tip

To keep carrots fresh: Wrap unused carrots in paper towel and store in an airtight container in the coldest part of the refrigerator. 

Vegetarian Low Sodium Wheat Soy Snacks

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