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Pigs in a blanket, move over – start rolling marinated baby carrots up in crescent rolls instead! These Mini Vegan Carrot Dogs in a Blanket are super fun and meat-eater approved!
Mini Vegan Carrot Dogs in a Blanket
Wrap anything in bread and I’ll eat it.
Well, wrap anything that qualifies as vegan in bread and I’ll devour it. Carrots included. If it sounds weird, well – I thought that, too. But just think of how INCREDIBLE carrots taste when they’re cooked in a pot roast. That’s not because of the meat. That flavor is brought on from the seasonings. Marinate carrots in the right ingredients (soy sauce, ACV, garlic, vegan Worcestershire sauce, etc.) and they’ll taste rich and savory, too.
(I can’t take any credit for inventing the carrot dog: There are quite a few delicious recipes for it out there. I drew inspiration from those recipes to create these vegan carrot dogs in a blanket.)
Just trust me and the baby carrots, okay?
Or just trust the crescent roll.
Which, by the way, you can absolutely find vegan. My favorite vegan crescent rolls are by Annie’s – I found them in my local grocery store. Pillsbury crescent rolls also contain zero animal products. SCORE.
It’s a great time to be vegan, let me tell you.
A note about the crescent rolls: You’ll need to cut each triangle into either halves or thirds. Each can contains 8 triangles of dough – so you make that into either 16 or 24 smaller slices. If you’re going for 24 slices, take a rolling pin and stretch the dough out a little before cutting.
I make these mini carrot dogs in a blanket for holiday appetizers, Super Bowl snacks, potlucks, or just because I CRAVE them. When I made them on Thanksgiving, even my omnivore sister enjoyed them and said they were better than traditional pigs in a blanket. I totally knew that, but it was awesome to have that validation.
Make this tasty appetizer for your friends & family and bask in the “OMG, these are actually really good!” comments.
Get more game day recipe ideas!
Mini Carrot Dogs in a Blanket
Ingredients
Carrot Dogs in a Blanket
- 2 cans crescent rolls
- 1 16 oz bag baby carrots you may want to pick up an additional bag just in case
- 1 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 1/3 cup soy sauce
- 1/3 cup vegetable stock
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/2 tsp vegan Worcestershire sauce optional
- dash of liquid smoke optional
Maple Mustard Dipping Sauce
- 1/3 cup dijon mustard or your favorite mustard
- 2 tbsp maple syrup
- 1/2 tsp garlic powder
- pepper to taste
Instructions
Carrot Dogs in a Blanket
- First, pick through the baby carrots and sort out the weirdly-shaped or super skinny ones. (Set them aside for making veggie stock or chickpea noodle soup!)
- Boil the baby carrots you're going to use until they are just barely tender. You don't want them so soft that they're going to fall apart but you won't want them to be super crunchy either. Check them frequently. They usually get to the perfect texture between 10-14 minutes of boiling.
- Drain.
- Add the boiled carrots to a shallow dish or a quart-sized, sealable bag.
- Add the remaining ingredients to the carrots. Cover the dish or seal the bag and give them a good shake.
- Marinate for at least 10 hours in the fridge - 18+ hours is ideal. Give them a shake every few hours or when you think about it.
- Cut the crescent roll triangles into halves or thirds. If cutting into thirds, roll the dough out a bit before cutting to maximize surface space.
- Drain and rinse the marinated carrots off.
- Roll the carrots up into the dough and place on a parchment-lined baking sheet about 2 inches apart. (You'll probably need two baking sheets to fit them all.)
- Bake @ 375 degrees Fahrenheit for 11-14 minutes or until golden brown.
Maple Mustard Dipping Sauce
- Mix together all ingredients. Thin out with a little water if you prefer.
Dana
Do you think you can prepare them to the point of baking, and keep in the fridge till you are ready to bake and serve? Or would there be a reason the wrapped dough will get funny?
Karissa
Hey, Dana. I think that should be fine!
Jawanda Green
I Love It
Lauren Martin
made these for dinner 10/10 would recommend. Really do take the time to shake your marinating carrots to get that delicious marinade soaked into every carrot. (I used Worcestershire sauce, I find it to be one of those magic ingredients that should never be left out….it wasn’t vegan though it was just what I had in my fridge. I didn’t have liquid smoke so I left it out, I didn’t miss it.) I cut the crescent rolls in half, but I think it’d be worth it to roll the dough out a bit and do thirds. There was a lot of roll around each carrot only cutting them in half. The carrots are the star you wanna eat more carrot than roll trust me. I could personally take or leave the dipping sauce, my husband liked it, but I thought the carrots were so tasty on their own I didn’t use it. Seriously, if you’re still on the fence about trying these MAKE THEM! You’re going to be glad you did. Thanks for sharing this Karissa 🙂
nancy stein
I have wanted to make these for some time now and I am working a health fair event and thought this would be the perfect snack to serve. I made them yesterday and tested them with my neighbors and they loved them so now on my event menu and well after giving 8 away my husband and I devoured the rest LOL they are so good! Thanks for posting recipe!
Hailey Steffensen
Love this recipe! As do my picky little kids! Unfortunately I’m a terrible planner but throw them in the instant pot for 3 min, natural release and they are done! Thanks!
Karissa
Great idea!
Lauren
Is the worchester sauce necessary? I dont wanna buy a whole bottle when i would rarely use that. I do have liquid smoke though.
Karissa
It’s optional.
Anne
Can these be made ahead of time and then be warmed when ready to serve them
Karissa
They could – they are better freshly baked but they’ll still be tasty.
Courtney
Hi! Can I share this on my platform on mylkguys.com I will list your name as the recipe owner! It is a blog and this week’s blog is vegan super bowl recipes1
Thank you!
Karissa
Hi, you are welcome to share a photo of the recipe and link back to my blog, but not the entire recipe. Thanks!
Pam
These turned out great! The family was not looking forward to these but after trying them they were gone before I knew it. Thanks for the recipe I will visit your site more often.
Blair
These are to dieeeee!!! They are amazing. What do you think about freezing them? I have so many!
Karissa
I think it would work! I haven’t tried it yet though.
C.Lee
Hey! Making these right now–can’t WAIT to try them. Do you marinate in the fridge or on the countertop?
Karissa
In the fridge! I’ll specify in the recipe card – thanks for pointing that out!
Kristin
this is brilliant! i love carrot dogs but never would’ve thought to make them with baby carrots. definitely will be trying this out!
Karissa
Thanks, Kristin! Hope you enjoy!
Jay
Hi there, in the main recipe when it calls for 1/2 Tsp onion and 1 tsp garlic… do you mean powder?
Thanks in advance, can’t wait to try these!
Karissa
Yes, sorry about that! I’ll fix it.
Jay
Great! Thanks, I am marinating today for dinner tomorrow!
Karen Byrne
A super bowl success! Yum!
Karissa
Woot!
Shana
We just made these for the Super Bowl and they will part of our football Sunday rotation. There is only the slightest different to animal product ones.
Karissa
Love it. So happy you enjoy them.
Lyn Stevens
Thank you for your offer of vegan recipes.