Reuben Pigs in Blankets

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
24 pieces
Level:
Easy

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)
Directions

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


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    This recipe is featured in:

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