Vegetarian Dog In A Blanket Recipes

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VEGETARIAN DOG IN A BLANKET



Vegetarian Dog in a Blanket image

This is one of the most kid friendly vegetarian recipes I have made. It does have dairy, but with the proper substitutions it is very versatile.

Provided by Lil Miss Peppers

Categories     Lunch/Snacks

Time 23m

Yield 8 Dogs

Number Of Ingredients 3

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls (8 rolls)
1 (16 ounce) package vegetarian hot dogs (Morningstar or Lightlife)
8 slices American cheese or 8 slices monterey jack pepper cheese, for a kick

Steps:

  • Separate crescent rolls into rectangles (consists of two triangles not divided down cross perforation).
  • Place one slice on cheese on each rectangle.
  • Place one veggie dog on each roll.
  • Wrap the roll around the veggie dog and knead the dough together slightly to make a continuous wrap.
  • Pinch both ends around each dog to completely enclose the cheese and dog inside the dough.
  • Bake at 375 degrees for approximately 13 minutes.

Nutrition Facts : Calories 245.8, Fat 8.9, SaturatedFat 4.2, Cholesterol 42.2, Sodium 516.8, Carbohydrate 31.5, Fiber 2.1, Sugar 2.5, Protein 9.6

CARROT PIGS IN A BLANKET



Carrot Pigs in a Blanket image

Swapping a hot dog for a carrot takes a bold dose of spices to tame the vegetal sweetness and transform the carrot into a savory treat. Bake the puff pastry until really brown and crisp, so it is fully-cooked through and contrasts with the soft carrot.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield about 18 carrot pigs in a blanket

Number Of Ingredients 12

6 to 7 medium carrots (about 12 ounces)
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 tablespoon white miso paste
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
Heavy cream or beaten egg, for brushing
Poppy seeds, for sprinkling
Dijon mustard and/or ketchup, for dipping

Steps:

  • Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
  • Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.

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