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.
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