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.
