Give the classic Pigs in a Blanket recipe a vegetable forward makeover

Always a crowd pleasing appetizer, the classic Pigs in a Blanket recipe, gets rave reviews because it is easy to make and fun to eat. The bite-sized hot dogs wrapped in pastry can be dipped, eaten on their own, or however people please. With this vegetable twist on the recipe from Dole, that healthy eating option will get cheers all around the table.

Recently, Dole launched its Fruit Love campaign. The 12 new recipes are fruit or vegetable forward. The overall idea of this campaign is to promote a love affair with healthy eating by making some tasty memories around the table.

As the end of football season approaches, many people are looking for some easy and delicious appetizer. Even if that food resolution might have fallen flat, finding ways to add a few more vegetables onto the plate is always appreciated.

With this Carrots in a Blanket recipe, the popular vegetable replaces the traditional hot dog or sausage in the recipe. By marinating the carrots, the flavor is robust. It has some similarities to the traditional recipe, but the negative of overeating these snacks is removed.

Plus, the appetizer can be served with a variety of dipping sauces. From a spicy mustard to a sweet honey to even a ranch, the possibilities are many. Carrots lend themselves to a variety of flavors.

Here’s how to make Dole’s twist on a Pigs in a Blanket recipe, Carrots in a Blanket.

Ingredients

• 2 Dole Carrots, peeled and cut into 24 (½ x 2-inch) sticks
• ¼ cup less-sodium soy sauce
• 3 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• ¾ teaspoon steak seasoning
• ¼ teaspoon liquid smoke
• 2/3 cup white whole wheat flour plus additional for dusting
• 2 teaspoons raw cane sugar
• 3 tablespoons cold natural buttery spread with olive oil

Directions

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.

What other vegetable or fruit forward recipe swaps do you make in your house? Do you think that this food idea would be a great game day recipe?