Now you can make your favorite childhood snack meatless with these Vegetarian Pigs in a Blanket. They're made without meat substitutes and instead use "carrot dogs" for a nutritious, fun, and easy-to-make appetizer!
Marinade: whisk together soy sauce, stock, liquid smoke, garlic, ginger, white pepper, onion powder, sesame oil, and brown sugar. Place baby carrots in a bowl with a lid or shallow pan and pour the marinade on top. Ideally, the carrots will be submerged. Cover and store in the fridge for 12-24 hours, stirring occasionally if the carrots are not fully submerged.
Place marinade and carrots in a large saucepan. The liquid should cover the carrots, and if it doesn't, add water until the carrots are submerged. Bring to a boil, stirring occasionally, for 7-10 minutes until the carrots are tender. Drain and set aside until cool enough to handle.
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Separate out the crescent roll pieces and cut each one into two or three smaller triangles or strips.
Place one baby carrot on the wide end of the crescent roll strip and roll until the dough is completely wrapped around the carrot. Place on the baking sheet and top with seasoning, if using. Continue rolling the remaining carrots until all crescent rolls are used.
Bake for 12-15 minutes until the rolls are golden brown. Serve immediately with dipping sauce of choice and enjoy!
Notes
Recipe makes approximately 32-36 pigs in a blanket.
Leftover Carrots: you may have leftover carrots depending on how many crescent rolls you cut from the package. You can save them in the fridge or freezer to make more later.