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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Iola Egle of McCook, Nebraska presents a pretty platter of franks nestled in sauerkraut and wrapped in tender biscuit blankets. They're easy to assemble and cost a mere 33 cents per piggy . Ingredients:
2 cups biscuit/baking mix |
1/2 cup water |
1 can (14 ounces) sauerkraut, rinsed and drained, divided |
1 pound hot dogs |
Directions:
1. In a large bowl, combine biscuit mix and water until a soft dough forms. Turn onto a floured surface; knead 5-10 times. Roll dough into a 13-in. circle; cut into 10 wedges.
2. Place 1 tablespoon sauerkraut on each wedge. Place a hot dog at the wide end; roll up each wedge tightly. Place on an ungreased baking sheet.
3. Bake at 450° for 12-15 minutes or until golden brown. Heat remaining sauerkraut; serve with the hot dogs. Yield: 10 servings.
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