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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 8-ounce can(s) refrigerated crescent dinner rolls or refrigerated seamless dough sheet |
4 teaspoon(s) spicy brown mustard |
1 8-ounce can(s) sauerkraut, well drained on paper towels |
4 cooked smoked bratwurst (thawed if frozen) |
1 egg, beaten |
1/2 teaspoon(s) caraway seeds |
Directions:
1. • Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. • If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
3. • If using dough sheet: Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6x4-inch rectangle.
4. • Spread 1 teaspoon mustard over each rectangle to within 1/2 inch of edges. Place 1/4 cup sauerkraut and 1 bratwurst lengthwise down center of each rectangle.
5. • On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed.
6. • Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired. Yield: 4 sandwiches.
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