Bratwurst Braids

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  • 15 min prep time
  • 35 min total time
  • 6 ingredients
  • 4 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
  2. 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. 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. 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. 5 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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