Carla Hall's Roasted Carrots-in-a-Blanket

Name: Carla Hall's Roasted Carrots-in-a-Blanket
Prep time: 20 min
Cook time: 40 min
Yield: 32
Cuisine: American,
Ingredients: 2 tbsps unsalted butter melted; 2 tbsps orange juice; 2 tsps honey; 1 tsp organic coriander ground; 1 tsp mustard ground; 1 tsp paprika; 1/2 tsp rosemary leaves lightly crushed; 1 tsp kosher salt; 1/2 tsp black peppercorn grinder; 1 pack (16 oz) baby carrots; 3 cans (8 ounces each) refrigerated crescent roll dough; 1/2 cup Stone Ground Dijon Mustard; 1/2 tsp cinnamon ground; 1/2 tsp black peppercorn grinder; 1/4 tsp pure lemon extract; 1/4 cup water

This fun, carrot-y spin on traditional pigs-in-a-blanket swaps franks for baby carrots that have been roasted in McCormick® spices for a sweet, slightly tangy flavor. Wrapped up in a light and flaky pastry, this two-bite appetizer will be a new family favorite for years ... Read More Read Less

20m

PREP TIME

40m

COOK TIME

16

INGREDIENTS

Servings: 32

Ingredients

Carrots-in-a-Blanket
2 tablespoons unsalted butter, melted
2 tablespoons orange juice
2 teaspoons honey
1 teaspoon McCormick Gourmet™ Organic Ground Coriander
1 teaspoon McCormick® Ground Mustard
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Whole Rosemary Leaves, lightly crushed
1 teaspoon kosher salt
1/2 teaspoon McCormick® Black Pepper Grinder
1 pack (16 ounces) baby carrots
3 cans (8 ounces each) refrigerated crescent roll dough
Carrot Mustard Sauce
1/2 cup French's® Stone Ground Dijon Mustard
1/2 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Black Pepper Grinder
1/4 teaspoon McCormick® Pure Lemon Extract
1/4 cup water

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 375°F. Mix butter, orange juice, honey, spices, salt and pepper in large bowl. Add carrots; toss to coat well. Arrange carrots in single layer on large parchment-lined sheet pan.
2 Roast 20 to 25 minutes or just until carrots are tender. Allow carrots to cool slightly.
3 For the Carrot Mustard Sauce, transfer 1/2 cup of the roasted carrots to blender container or food processor. Add mustard, spices, extract and water. Cover. Purée until completely smooth. Set aside.
4 Unroll crescent dough onto clean surface (do not separate triangles). Brush about 2 tablespoons of the Carrot Mustard Sauce evenly over each sheet of crescent dough. Reserve remaining Sauce for serving. Use a pizza cutter to cut along perforations, then cut each triangle lengthwise into 3 separate triangles. Place 1 cooled carrot on the wide side of each dough triangle, then roll towards pointy ends to wrap carrots in dough. Place wrapped carrots tail-end down about 1-inch apart on parchment-lined sheet pan.
5 Bake 12 to 15 minutes until dough is golden brown, rotating pan halfway through cooking. Serve warm Carrots-in-a-Blanket with remaining Carrot Mustard Sauce for dipping.
6 Test Kitchen Tip: Want a bundle of carrots in each blanket instead of just 1? Use only 2 cans of dough and wrap 2 to 3 carrots per dough triangle.