Cocktail wieners can sit this one out: We’ve got a new version of pigs in a blanket, and it’s whole wheat and vegetarian. Don’t skimp on the creamy mustard sauce–it’s the perfect teammate for the winning combination of green beans, dill Havarti and caraway seeds.
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings (2 to 3 pieces per person) |
Ingredients
- 3/4 pound (12 ounces) green beans, trimmed and halved crosswise
- 1 teaspoon extra-virgin olive oil
- Fine salt
- 2 cups whole-wheat pastry flour, plus more for kneading
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
- 2/3 cup low-fat milk
- 4 ounces dill Havarti cheese, shredded
- 1 large egg, lightly beaten
- 1/2 teaspoon caraway seeds
- 2 tablespoons country Dijon mustard
- 1 tablespoon sour cream
Instructions
- Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Line a rimmed baking sheet with paper towels.
- Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Drain the beans on the paper towel-lined baking sheet. Let cool, then toss with the oil and a large pinch of salt.
- Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork.
- Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; seal and arrange, seam-side down, 2 inches apart on the prepared baking sheets. Brush each with egg, and sprinkle with caraway seeds.
- Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.
- Meanwhile, stir together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.
Nutrition Facts
| Calories | 190 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 45 milligrams |
| Sodium | 520 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 7 grams |
| Sugar | 2 grams |
Reviews
This recipe is a keeper! These are such a great veggie/healthy alternative to pigs in a blanket. They also froze beautifully (the event I planned to prepare them for was rescheduled after I bought the ingredients, so I assembled and froze them, then baked them a few weeks later). I did make a couple of alterations. I sprinkled them with Maldon salt instead of caraway seeds, and added some light mayonnaise to the dipping sauce to give it a better mouthfeel and round out the sharpness of the mustard and sour cream. The few morsels I had left over made great snacks right out of the fridge!