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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.
Roast 20 to 25 minutes or just until carrots are tender. Allow carrots to cool slightly.
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.
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.
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.
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.