Ingredients:
- 1 pound cocktail sausages
- 1 cup shredded Swiss cheese
- 2 tablespoons Thousand island salad dressing
- 8 ounces sauerkraut
- 2 cans crescent rolls
Preparation:
Rinse sauerkraut and squeeze dry; mince by hand or in food processor. Mix in Thousand Island dressing; set aside.Separate each can of crescent rolls into 4 rectangles; roll out on a lightly floured board and cut each evenly into 4 rectangles (16 per tube of crescent rolls). The rectangles should be wide enough to lay a cocktail sausage across the short end and leave a slight overlap, so you might need to pat each one a little with your fingers to make wider.
On each rectangle, place about 1 scant teaspoon of the sauerkraut mixture then sprinkle with a little cheese. Top with a cocktail sausage. Roll up, tucking ends in; pinch ends to seal. Place on an ungreased baking sheet and bake at 350° for about 10 to 15 minutes, until golden brown. Makes 32 bite-sized appetizers.
Note: These may also be rolled in half-triangles (cut each triangle of dough in half) with a little nonstick coating sprayed on the baking sheets for any melted cheese that might.
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