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.
  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 8 to 10 servings (2 to 3 pieces per person)
  • Nutrition Info
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.
  6. Meanwhile, mix together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.

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