2 cans (8 oz each) refrigerated crescent dinner rolls
1 cup sauerkraut, drained, patted dry
1 pkg (16 oz) little sausages
1 cup thousand island dressing
1 tsp prepared horseradish

Preheat oven to 375 degrees.  Unroll dough into 16 triangles; cut each triangle lengthwise into thirds. Place 1 tablespoon sauerkraut and 1 little sausage on wide end of each triangle.  Roll up; place, point sides down, on ungreased baking sheet.  Bake 12 minutes or until golden brown.  Meanwhile, mix dressing and horseradish.  Serve as a dipping sauce with the appetizers.

This recipe is from Kraft.



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