Green Beans in a Blanket
Fun, warm, baked appetizer bites with tangy Dijon mustard-yogurt dipping sauce
Ingredients
- 8 oz Pillsbury Crescent roll dough makes 24 pieces
- 48 green beans trimmed (~3 ½ “ long)
- 4 oz dill Havarti cheese shredded
- 1 egg lightly beaten
- black sesame seeds
- Dijon – Yogurt Sauce
- ½ cup Greek yogurt plain
- 1 TBS Dijon mustard coarse
- 1 tsp lemon juice
- 1 TBS parsley chopped
- ½ tsp garlic salt
Instructions
- Preheat the oven to 375º F. Line a large baking sheet with parchment paper.
- Put the green beans in a bowl with a splash of water and microwave until bright green and crisp-tender, ~5 mins. Drain.
- Un-roll the dough and pinch the seams closed. Cut it into 24 rectangles.
- On each rectangle, lay 2-3 green beans (the tips should poke out a little) and top with a pinch of the cheese and a sprinkle of salt. Roll the dough up, making sure the ends overlap; seal and arrange, seam-side down, on the prepared baking sheet. Brush each with egg, and sprinkle with black sesame seeds.
- Bake until golden brown, 12-15 mins. Let cool on the baking sheets before serving.