|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.