Roots in a Wrap

Pigs in a Blanket are the traditional fare for New Year's Eve in my family. Since adopting my Freegetarian diet, I wanted to fix a vegetarian version to go with our nice bottle of wine and early bedtime on New Year's Eve. Since Brandon is the clever on in this relationship, he came up with a cute name and I took care of the ingredients. Roots in a Wrap!

They were surprisingly good! I found a biscuit recipe to use (although it called for butternut squash puree and not applesauce..I was too lazy to cook and puree the squash) and decided on filling them with baby carrots. They were surprisingly delicious! I had a tough time coming up with something to fill the biscuits with that would mimic the texture of a hot dog, originally thinking that a carrot would be too hard. Parboiling the carrots and then baking them into the homemade crescent rolls were just the ticket, they came out a little crunchy but not too hard, and a little bit sweet...the perfect vegetarian stand in for those famously wrapped cocktail hot dogs!

Ladies and Gentlemen, I present to you:

Roots in a Wrap

ingredients:

1 1/8 cup whole wheat
1/2 tbsp. baking powder
1 tsp. fresh chopped rosemary
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. cream cheese
1/2 cup applesauce
3 tbsp. milk
1 tbsp. brown sugar

about 20 baby carrots (or other root veggie)

method:

Heat oven to 400 degrees F.

In large mixing bowl, combine flour, baking powder, rosemary, salt, and pepper.  Cut in cream cheese, mixing until small crumbs form.  

In a separate bowl, stir squash, milk, and brown sugar until smooth.  Add to dry ingredients, and stir until just combined.  Knead dough 10 times on floured cutting board.  Pat out dough to one-inch thickness and cut into triangles.

In a saucepan, bring water and carrots to a boil for about 3 minutes.

Roll carrots into dough triangles a la pigs in a blanket. Bake on an cookie sheet covered with parchment 10 minutes, until light golden brown.

Peace, Love & Bagels,