Bring a large pot of water to a boil and add the carrots. Cover the pot and bring it to a boil again. Remove the cover and let the carrots cook about 7-10 minutes. The thicker they are, the longer they'll need to cook. You want the carrots to be fork tender but not falling apart when you put a fork in them.

While the carrots boil, make the marinade: In a large bowl, whisk together all the ingredients for the marinade. When the carrots are finished boiling, strain them and add them to the marinade.

Cover the bowl and place in your fridge for 24-36 hours (the longer you marinate, the stronger that hot dog taste).

Finally, cook them: Heat a large saute pan (preferably a cast iron pan) on medium high heat and add the carrots along with the marinade. Saute for 7-10 minutes or until all the marinade has evaporated / caramelized onto the carrots. While the carrots saute, use a spatula to move the carrots around and make sure all sides are being cooked evenly. This step is KEY to making them look less like carrots and more like little hot dogs!

While the carrots are cooking, preheat your oven to 375F and prepare your crescent dough: Use a pizza cutter or small knife to cut the dough into strips that are - ideally - 1/2 inch wide and 6 inches long, but it does NOT have to be perfect.

When the carrots are finished sauteing, allow them to cool a bit before wrapping them in the puff pastry. This is a safety step. ;)

To wrap the carrot dogs, lay your dough strip on a clean surface - diagonally - and slowly roll the carrot upwards, wrapping it in the dough as you go. Pinch the end of the dough to seal it and place on a greased baking sheet.

When all the dogs are wrapped, bake them for 12-15 minutes, or until the puff pastry is nice and browned.

Then, serve them with spicy mustard and enjoy!