Ingredients
4
fresh bratwurst
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/4
cup spicy coarse-grained mustard
1
cup sauerkraut, well drained on paper towels
1
egg, slightly beaten
Freshly cracked black pepper
Preparation
Heat oven to 375°F.
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.
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.
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.
Bake 12 to 15 minutes or until deep golden brown. If desired, serve with extra mustard.
