Vegan Carrot Pigs in a Blanket are an amazing vegan appetizer recipe perfect for game day or party finger food! Tasting just like sausage little smokies or hot dogs wrapped in crescent rolls.
Put the carrots and all ingredients except the crescent rolls into a small or medium pot.
Heat over medium high heat and bring to a simmer. Reduce heat to medium.
Continue cooking at a simmer until the carrots are completely soft and a fork can easily pierce them. Add more stock or water if needed to continue the cooking process. There should not be any carrot-like crunch in the middle when you pierce them.The carrots will not cook much further, so make sure they are soft to avoid any carrot crunch later.
Remove from the heat and store the carrots with the marinade in a jar or container in the refrigerator overnight.
When ready to assemble, preheat oven to 375°F.
Drain the carrots from the liquid and let drain over a paper towel in a strainer. No need to pat dry as it can remove some of the flavor.
Unroll the crescent roll dough. Cut each roll triangle into 6 pieces (if making 32 servings).Do this by cutting it into three rows (top long edge, middle, and bottom tip) and then cutting the middle section into two triangles and the top large section into two. See picture.
Roll up one carrot in each small piece of dough and place on a baking sheet.
Bake in the oven until the dough is a light golden brown, approximately 17-20 minutes.Remove from oven and serve warm with your favorite dipping sauces.
Notes
Baby carrots are convenient, and I like to pick out the larger baby carrot that are a similar size to little smokies. Alternatively, you can also cut up large carrots into the appropriate size before cooking in the marinade.It is very important that you cook the carrots in the marinade on the stove until they are soft and no longer have a carrot-crunch in the middle. This is what throws off the final product, as the carrots do not get much softer when baking.