I recently hosted a vegan comfort-food potluck for my friends, and was trying to figure out what type of dishes to make. Then one recipe hit me: hot dogs! Yes! I’m not a huge fan of hot dogs at all, so you HAVE to stick with me here. Rather than just making hotdogs, I wanted to get a little more creative, and make pigs in a blanket, wrapped in really tasty croissants. I also wanted these ‘piggies’ to be cute, bit-sized portions.
Did I tell you that the hotdogs were actually carrots?!?! Yes, carrots. Bunny food. As I said, STICK WITH ME!! Carrots are a super versatile root, and when prepared right, can lend itself to a meaty texture and flavor. The seasoning mix and marinating technique are what gives the carrots its flavor and hot dog-like bite. They tasted incredible! So much so that my carrot-hating fiancé devoured these little bites. These tasted so close to the real deal that my vegetarian friend freaked out because she thought that she was actually eating meat.
But seriously, these little carrot piggies are absolutely delicious and will make the PERFECT finger food appetizer for your next birthday party. Kids will love eating these, as well! It’s a great way to incorporate more veggies into their diets.
Okay, okay. Enough talk, let’s get on to the recipe!
· 1 16 oz package of cut & peeled baby carrots
· Two 8oz cans of crescent rolls
For the hot dog marinade:
· ¼ cup apple cider vinegar
· ¼ cup water
· ¼ cup low-sodium soy sauce
· 1 tbs of yellow mustard or 1 tsp mustard powder
· 3 tbs of maple syrup
· ½ tsp garlic powder
· ½ tsp onion powder
· 1 tbs chili sauce
1 1 tsp liquid smoke
1 1 tsp liquid smoke
· 2 tbs cooking oil
1. Heat a pot of water on medium high to begin boiling. Place all the baby carrots in the pot and allow the boil for 10-15 minutes, until they are fork tender. Drain immediately and let sit in cold water to stop the cooking process.
2. To make marinade, combine all the marinade ingredients and mix until well-combined. Transfer marinade into a large enough air-tight container to fit in both the marinade and boiled carrots. Let sit in the fridge overnight or up to two days (the longer it sits in the fridge, the more flavor the carrots will have).
3. Take a large skillet and place on medium-high and let oil heat for about a minute. Once the carrot hotdogs are finished marinating, place the hotdog and marinade mixture together into skillet and let the carrots cook down for about 20-25 minutes, or until all the marinade evaporates. I let the carrots finish pan sautéing for about 3-5 minutes until they began to have a golden brown.
4. While the hotdogs and marinade mixture are cooking down, preheat oven to 350 degrees F, open the cans of croissants, and begin to separate each of the croissant slices. Cut each slice into thirds, enough for each carrot piggy. Lay ach of the mini croissant triangles onto a large baking sheet lined with parchment paper (I had so many that I used two baking sheets).
5. Take your cooked carrot hotdogs and gently roll them inside of each croissant triangle. Place them in the oven and allow them to cook for 15-20 minutes until the croissants begin to turn golden brown. Serve them with ketchup, mustard or your favorite condiments, and enjoy!
Okay. So the moment takes 16 servings (serving size: 3 piggies in a blanket)
116 calories/ 3.5g protein/3g fat/19g carbs/ 1.7g fiber
Have you made this? Did you alter this recipe in any way? Comment below!