Green Beans in a Blanket

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 sauceit's the perfect teammate for the winning combination of green beans, dill Havarti and caraway seeds.]

Total Time:
40 min
15 min
25 min

8 to 10 servings (2 to 3 pieces per person)

  • 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
  • Fine salt
  • 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
  • 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.

  • 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. 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; and seal and arrange, seam-side down, 2 inches apart on a prepared baking sheet. 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, mix together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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