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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Kielbasa and sauerkraut star in a tasty filling for these scrumptious stuffed rolls, which make a great dinner with soup or salad. My family also loves leftover bundles right out of the refrigerator for a quick lunch. -Barb Ruis, Grandville, Michigan Ingredients:
6 bacon strips, diced |
1 cup chopped onion |
1 can (16 ounces) sauerkraut, rinsed and well drained |
1/2 pound johnsonville® polish kielbasa sausage or polish sausage, coarsely chopped |
2 tablespoons brown sugar |
1/2 teaspoon garlic salt |
1/4 teaspoon caraway seeds |
1/8 teaspoon pepper |
1 package (16 ounces) hot roll mix |
2 eggs |
1 cup warm water (120° to 130°) |
2 tablespoons butter, softened |
poppy seeds |
Directions:
1. In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.
2. In a large bowl, combine contents of the roll mix and yeast packets. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.
3. Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.
4. Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Yield: 16 servings.
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