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  Piecrust mix 11 Ounce (1 Package)
  Canned sauerkraut 8 Ounce (1 Can)
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)
  Liquid red pepper seasoning 1⁄4 Teaspoon
  Prepared mustard 2 Teaspoon
  Frankfurters 5 Ounce, halved crosswise (1 Package, Tiny Size)
  Milk 1 Tablespoon (Adjust Quantity As Needed)

1. Prepare piecrust mix, or make pastry from a favorite two-crust recipe.
2. Drain sauerkraut very well, then pat between paper toweling to remove excess moisture; chop fine. Combine with cheese and red-pepper seasoning in a small bowl.
3. Roll out half the pastry to 12-inch square on a lightly floured pastry cloth or board. Cut the pastry into rounds with a 2 1/2-inch cutter; remove and save trimmings. Spread rounds lightly with prepared mustard and place a frankfurter half in center of each round; add 1 teaspoon sauerkraut mixture on end of each frankfurter. Lift sides of each pastry round and pinch together across top to enclose franks and kraut completely. Place on a large cooky sheet. Repeat with second half of the pastry; reroll any trimmings, if necessary, to make 32 rounds. Brush lightly with milk.
4. Bake in hot oven (400°) 15 minutes, or until pastry is very lightly browned.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1591 Calories from Fat 393

% Daily Value*

Total Fat 44 g67.5%

Saturated Fat 18.8 g94%

Trans Fat 0 g

Cholesterol 125.3 mg41.8%

Sodium 4343.2 mg181%

Total Carbohydrates 244 g81.2%

Dietary Fiber 18.6 g74.5%

Sugars 16.5 g

Protein 62 g123.7%

Vitamin A 17.6% Vitamin C 63.2%

Calcium 67.1% Iron 221.8%

*Based on a 2000 Calorie diet

Fancy Franks Recipe