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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are a really nice variation on a lunch sandwich. Our boys gobble these up! (they are ages 5 & 4) We enjoy these with a bowl of soup or served with salad. ENJOY! Ingredients:
8 slices bacon, cooked & crumbled |
1 cup chopped onion |
16 ounces sauerkraut, drained |
1/2 lb fully cooked smoked kielbasa or 1/2 lb polish sausage, coarsely chopped |
2 tablespoons brown sugar |
1/2 teaspoon garlic salt |
1/4 teaspoon caraway seed (optional) |
1/8 teaspoon black pepper |
16 ounces hot roll mix |
2 eggs |
1 cup water (120-130*) |
2 tablespoons butter or 2 tablespoons margarine, softened |
sesame or poppy seed |
Directions:
1. Reserve bacon fat& saute onion until tender in the fat.
2. Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper.
3. Cook& stir 5 minutes.
4. Remove from heat; add bacon.
5. Set aside to cool.
6. In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough.
7. Turn onto a floured surface; knead until smooth& elastic- about 5 minutes.
8. Cover dough& let stand 10 minutes.
9. Divide dough into 16 pieces.
10. On a floured surface, roll each piece into a 4 circle.
11. Top each circle w/ approx.
12. 1/4 c.
13. filling.
14. Fold dough around filling, forming a ball; pinch the edges to seal.
15. Place seam side down on greased cookie sheets.
16. Cover w/ towels& set in warm place to rise for 30 minutes.
17. Beat remaining egg; brush over bundles.
18. Sprinkle with sesame or poppy seeds.
19. Bake 350 for 15-20 minutes, or until golden brown.
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