REUBEN PIGS IN BLANKETS

Eric gave me fermenting crock to make fresh sauerkraut, and I made my first batch.  It is SO much better than store-bought.  In fact it tastes so fresh that we love it as a condiment – Eric even puts it on his nachos.  I was looking for different ways to use it and found this recipe in the Food Network magazine.  With football season in full force it is a great appetizer and a tasty twist on a pig in blanket.  His recipe for sauerkraut made without a crock is in the blog; of course you can also use store bought sauerkraut.

½ c. sauerkraut, drained and roughly chopped

3 TB pickle relish

1 – 8 oz tube crescent roll dough

2 oz. Swiss cheese, shredded (about ½ c.)

24 beef cocktail wieners

1 lg. egg, lightly beaten

Caraway seeds, for topping

Spicy mustard for dipping

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

Unroll the crescent dough and pinch the seams together.  Cut the dough in half lengthwise, then slice each half crosswise into 12 strips.  Spread about 1 t. of the sauerkraut-relish mixture on each strip of dough, leaving a ½” border on one short end.  Sprinkle with the cheese.  Place 1 weiner 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 the mustard.