Baby Pigs In A Blanket April Fool’s

I must admit these baby pigs in a blanket are a fun faux recipe trick. Not only do they look like the standard hotdog pig in a blanket, but they taste like one. In addition to being convenient, the baby carrots blanch to a crisp tenderness offering up the hotdog snap. They then take a smokey marinade bath to achieve a meaty flavor authenticity. Naturally, it would not be baby pigs in a blanket without crescent roll dough. Honestly, I forgot how perfectly flaky that dough bakes up and how fun fooling with my food can be.

Lest you think this is my first April Fool’s rodeo take a look at my ice cream steak and eggs. I had so much fun creating this breakfast plate. Those are real grapes, but the toast is poundcake. The grill marks and sprinkle of pepper is made from crushed chocolate wafer cookies. Take a guess what the “yolk” is! You will find the answer at the end. This really was a tasty dessert not breakfast plate.

But let’s get back to our appetizer of the day. I originally created this recipe for a fun Hellmann’s Deli Club 5-ingredient challenge. So easy, I already had all the ingredients minus the crescent roll dough in my fridge and pantry. If you can’t find the dipping sauce feel free to dip in a sweet honey mustard or any other spicy-sweet sauce you like. It’s all good.

How to Make Baby Pigs In A Blanket

• blanch (toss them into boiling water) the carrots to your desired doneness
• marinate the carrots at least 1 hour or for as long as overnight for more flavor
• use a pizza wheel for easy cutting of crescent roll dough
• place a carrot on wide end and roll to point
• bake and serve

Baby Pigs In A Blanket

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★★★★★

5 from 1 reviews

• Author: Lisa Keys
• Total Time: 1 hour 30 minutes
• Yield: 16 pieces 1x

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Description

A fun April Fool’s snack or appetizer even a meat-lover will enjoy.

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Ingredients

Scale 1x2x3x

16 fresh baby carrots

¼ cup low sodium soy sauce

2 tablespoons real maple syrup

1 teaspoon liquid smoke

1 (8 oz.) can refrigerated crescent roll dough

1 (11 oz) bottle Hellmann’s Spicy Dipping Sauce

 

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Instructions

1. Blanch carrots in boiling water for 3 to 4 minutes or until just crisp tender. I like them to have a little snap or bite to them. Drain carrots and place in a zippered plastic bag or utility dish.
2. In a 1 cup measure, whisk soy sauce, maple syrup and liquid smoke until blended. Pour marinade over carrots turning them to get fully coated. Let carrots marinate at room temperature for at least 1 hour or for as long as overnight in the refrigerator.
3. Heat oven to 350F. Line a baking sheet with parchment paper.
4. Unroll crescent dough onto a cutting surface; separate into triangles. Using a pizza wheel or sharp knife, cut each triangle lengthwise into two triangles.
5. Drain carrots and blot on paper towels. Place 1 carrot on the wide end of each dough triangle. Roll toward the point wrapping the dough around the carrot. Place on baking sheet about 1 inch apart.
6. Bake 12 to 15 minutes or until crescent dough is golden brown. Transfer to serving plate. Serve with Spicy Dipping Sauce. 

• Prep Time: 15 minutes
• marinate: 60 minutes
• Cook Time: 15 minutes
• Category: appetizers
• Method: oven

I hope this post made you smile even for a moment. Did you guess that the “yolk” is a canned apricot?