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Party and lifestyle expert Mary Giuliani knows all good dinner parties start with appetizers. For our episode on how to host an easy, inexpensive and unforgettable evening, she shares three twists on the always popular pigs in a blanket. Each is super tasty and fun and your guests will love them as much as the traditional version! Here, she wraps pieces of store-bought puff pastry around baby carrots simmered with soy, apple cider vinegar and smoked paprika, which gives them a sweet smokiness, and pairs the baked blankets with Dijon mustard for dipping.
Serve them alone or as an assortment with her Buffalo Chicks in a Blanket and Figs in a Blanket.
For more recipes from our dinner party episode, check out Rach's Beef Steaks with Za'atar Dressing, Roasted Tomatoes and Eggplant, Greens with Olive Oil and Lemon and Jacques Torres' Chocolate-Raspberry Phyllo "Fountains".
Preheat the oven to 350°F.
In a medium saucepan, combine the vinegar, soy sauce, paprika and carrots and boil until the carrots are soft, but not too mushy (firm, but soft). Drain and cool.
Gently pull a square of puff pastry into a rectangle. Top with a carrot at one end. Roll into a blanket, then place on a baking sheet. Make 11 more blankets the same way.
Brush with melted butter, then sprinkle with smoked paprika. Bake for 25 minutes or until the puff pastry is golden brown. Serve with Dijon mustard.