Bratwurst Braids

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can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
teaspoons spicy brown mustard
can (8 oz) sauerkraut, well drained on paper towels (1 cup)
cooked smoked bratwurst (thawed if frozen)
egg, beaten
teaspoon caraway seed


  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.




Nutrition Information

Recipe Step Photos

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