Bratwurst Crescent Dogs

Upgrade your C-Dog to new levels with a flavorful German twist on the classic. MORE+ LESS-

By Shawn Syphus

Updated October 12, 2018

Make with

Pillsbury Crescents

Ingredients

fresh bratwurst

can (8 oz) Pillsbury™ Refrigerated Crescent Rolls

1/4

cup spicy coarse-grained mustard

cup sauerkraut, well drained on paper towels

egg, slightly beaten

Freshly cracked black pepper

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1

Heat oven to 375°F.
2

In 3-quart saucepan, heat enough water to cook bratwurst to boiling. Add bratwurst; boil 8 minutes or until no longer pink inside. Drain; set aside.
3

Unroll dough; separate into 4 rectangles and press seams to seal. Use knife to make 4 angled slices on short sides of each rectangle, leaving about 3 inches of uncut dough in center.
4

Spread 1 tablespoon mustard over uncut dough of each rectangle. Spread about 1/4 cup sauerkraut over mustard on each; top each with 1 cooked bratwurst. Bring dough strips up over bratwurst on each to form a braid. Place on ungreased cookie sheet. Brush each with beaten egg; sprinkle with pepper.
5

Bake 12 to 15 minutes or until deep golden brown. If desired, serve with extra mustard.

Serve with beans or potato salad for a heartier German-inspired dinner.
Don't like sauerkraut? Try switching it out with sliced avocado for a creamier brat!
Add a slice of cheese before baking to take things to the next level!