GREEN BEANS IN A BLANKET

Green Beans in a Blanket image

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.

Provided by Food Network Kitchen

Time 55m

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

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 190 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 520 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams