Reuben Pigs in Blankets

By holly

Ingredients

• 1/2 cup sauerkraut, drained and roughly chopped
• 3 tablespoons pickle relish
• 1 8-ounce tube crescent roll dough
• 2 ounces Swiss cheese, shredded (about 1/2 cup)
• 24 beef cocktail franks
• 1 large egg, lightly beaten
• Caraway seeds, for topping
• Thousand Island dressing and/or spicy brown mustard, for dipping (optional)

Details

Servings 24
Preparation time 25mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside.

Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal.

Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.

Photograph by Levi Brown