Bratwurst Braids

Enjoy this tangy bratwurst meal wrapped in a flaky crescent.

(6)
(0)
Save and Share
  • prep time 15 min
  • total time 35 min
  • ingredients 6
  • servings 4
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
4
teaspoons spicy brown mustard
1
can (8 oz) sauerkraut, well drained on paper towels (1 cup)
4
cooked smoked bratwurst (thawed if frozen)
1
egg, beaten
1/2
teaspoon caraway seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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. If using dough sheet: Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6x4-inch rectangle.
  • 3 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.
  • 4 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.
  • 5 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.
  • 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. If using dough sheet: Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6x4-inch rectangle.
  • 3 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.
  • 4 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.
  • 5 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

EXPERT TIPS

toggle

Expert Tips

Use cooked bratwurst because the uncooked variety will not cook completely in the short bake time. Be sure the bratwurst label indicates that it is "fully cooked."

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
510
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
13g,
13%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
105mg
105%;
Sodium
1690mg
1690%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.