Bratwurst Braids Recipe
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 teaspoons spicy brown mustard
- 1 (8 ounce) can sauerkraut, well drained on paper towels
- 4 cooked smoked bratwurst (thawed if frozen)
- 1 egg, beaten
- 1/2 teaspoon caraway seed
- Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle.
- Spread 1 teaspoon mustard over each rectangle to within 1/2 inch of edges. Place 1/4 cup sauerkraut and 1 bratwurst lengthwise down center of each rectangle.
- On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed.
- Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.
