This recipe was in the December 2013 issue of Food Network Magazine. We made it three times in a month and made a few adaptations.
I usually hate all things Reuben. These are so yummy!
Reuben Pigs in a Blanket
You will need:
- 1/2 Cup sauerkraut, drained and chopped (buy refrigerated, not canned, it tastes better)
- 3 or 4 Tablespoons pickle relish
- 1 8 oz tube of crescent rolls (we like Immaculate baking company)
- 2 or 3 oz sliced Swiss cheese (original recipe called for shredded, slices make it easier to roll)
- 24 cocktail weenies
- 1 large egg, lightly beaten
- caraway seeds, for topping (gives it the rye taste)
- Thousand Island dressing, for dipping
- Spicy brown mustard, for dipping
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the sauerkraut and relish in a bowl, set aside.
Unroll the crescent roll dough and pinch together the seams with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips, for a total of 24 strips. Cut cheese slices into 24 strips. Lay of strip of cheese on each piece of dough. Spread about a teaspoon of sauerkraut-relish mixture onto each strip of dough, leaving 1/2 inch at one short end. (if you do shredded cheese, add it after relish) Place one weenie on each dough strip and roll the dough around the weenie, pressing lightly to seal.
Transfer the rolled up dough to the parchment lined baking sheet, seam side down. Brush with the beaten egg and sprinkle on the caraway seeds. Bake until dough is golden, about 15 minutes. Serve with Thousand Island and/or spicy brown mustard.
Transfer the rolled up dough to the parchment lined baking sheet, seam side down. Brush with the beaten egg and sprinkle on the caraway seeds. Bake until dough is golden, about 15 minutes. Serve with Thousand Island and/or spicy brown mustard.
