Green Beans in a Blanket
- Level: Easy
- 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
- Total: 55 min
- Active: 35 min
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
- 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.