Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Green Beans in a Blanket
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 8 to 10 servings (2 to 3 pieces per person)
-
- Nutritional Analysis
- Per Serving
- 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
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)
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Try this cooking class now
31m
Easy
CLASS
- 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.
