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.
ingredients
directions
Serves 2-3 pieces per person
Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375ºF. 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.