Preheat oven to 375F (190C) and line a baking sheet with parchment. On the stove, bring a large pot of salted water to a rolling boil.
In a medium bowl, whisk together the oil, soy sauce, maple syrup, paprika, liquid smoke, and black pepper. Blanch the carrots by adding them to boiling water for 3 minutes. Remove and place them immediately in a bowl of ice water, to stop the cooking process. Once cooled, place the carrots in a resealable bag along with the marinade (oil and spices) and let it sit in the refrigerator for at least 30 minutes.
Once the carrots are prepped, slice the crescent rolls into thirds, lengthwise. Place a baby carrot on the wider end of the triangle and roll the carrot through the dough. Brush with the egg wash and garnish with poppy seeds.
Bake 15-20 minutes until golden.
While baking, prepare the Cran-Mustard Dipping Sauce in a medium bowl. Whisk all ingredients together until well combined. Store covered in the refrigerator until ready to use.
Optional/Chef’s Tip: Smoked salt can be used in place of liquid smoke. To make vegan, use your favorite egg substitute, or melted vegan butter.