| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 24 pieces |
Ingredients
- 1/2 cup sauerkraut, drained and roughly chopped
- 3 tablespoons pickle relish
- 1 8-ounce tube crescent roll dough
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
- 24 beef cocktail franks
- 1 large egg, lightly beaten
- Caraway seeds, for topping
- Thousand Island dressing and/or spicy brown mustard, for dipping (optional)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside.
- Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal.
- Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 177 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 32 mg |
| Sodium | 469 mg |
Reviews
Love this recipe! Perfect for a Super Bowl or St. Patrick’s Day party.
It is a combination of a Reuben sandwich and pigs in a blanket.
Question-sweet or dill pickle relish?
Oh my, I served these at the Super Bowl party and they were gone in a flash. I prepared as directed. Pretty easy to do and can be done ahead of time with a quick reheat. Definitely will make again!
I made these for a party. Everyone loved them
Made these lastnight. Perfect little treats! I could only find Turkey cocktail sausages but they tasted wonderful. Quick recipe to make up & cook. Will definitely make again.
These were tasty and went over well. I would have given this 5 stars if not for how the recipe is written. The photo for these little pigs makes them look perfect. We attempted 3 different batches and each time ended up with little pigs with crispy cheese skirts from all of the cheese oozing out of the rollup. Personally I think that enhanced the taste but visually it looked like a big blob. We also had better luck cooking them in a 400 deg oven rather than 350 deg. We found the most success by chopping the sausage into 3 pieces and making little enclosed little baked meat pies. Not the pig in a blanket look, but the taste was the same and looked better.