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Fancy Franks

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Mustard

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