Mummy Carrot Dogs! A plant-based and kid-friendly take on a family favorite. You’ve gotta try these mummy crescent dogs, only a handful of ingredients!
One of our most memorable holiday treats growing up was “pigs in a blanket”, or those mini hot dogs rolled in crescent dough triangles.
Raising predominantly plant-based families, we love being able to carry on food-related traditions, but adapting them to our lifestyle.
That’s what we wanted to share this recipe with you: mummy carrot dogs! A healthy, delicious take on an old favorite using roasted baby carrots, pizza dough, and yellow mustard.
Simple, kid-friendly, and sure to please the whole family this holiday season, or anytime.
How to Make Mummy Carrot Dogs
First, you need to get your carrots ready. You can use either full size or baby carrots for this recipe. Toss them in 1 Tbsp olive oil and lay them out on a cookie sheet.
In a 350 degree preheated oven, bake your carrots for 30 minutes until softened.
While your carrots are roasting, prep your pizza dough by cutting it into long slices or strings that can easily be wrapped around the carrots.
Let your carrots cool slightly, and then wrap them with pizza dough, pinching the ends together to help them stay put.
Place your carrot mummies back on the baking sheet and return to the oven. Bake at 400 degrees for 10 minutes.
When your mummy crescent dogs are done roasting, remove from the oven and let cool.
Using a toothpick, dab some mustard on for eyeballs.
These cute little carrot creatures can be served with any favorite condiment, like ketchup or more mustard.
Mummy crescent dogs are a great way to get some more veggies in during the holidays!
Find the full, printable recipe below.
Mummy Carrot Dogs
Ingredients
- 10 baby carrots*
- 1 Tbsp olive oil
- pre-made pizza dough or crescent roll dough
- yellow mustard
Instructions
- Roast baby carrots tossed in olive oil for 30 minutes at 350 degrees F, flipping once.
- Roll pre-made pizza dough into long thin strings.
- Let carrots cool slightly then wrap with pizza dough securing the ends by pinching dough together.
- Bake at 400 for 10 minutes.
- Use a toothpick to make "eyes" with mustard.
- Serve with mustard and ketchup.
Notes
If you like this recipe, check out some of our others:
Chime in: What are some of your own plant-based takes on traditional family favorites?
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