Carrot Pigs 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.

Tips & tricks

Chef Tip

To keep carrots fresh: Wrap unused carrots in paper towel and store in an airtight container in the coldest part of the refrigerator.