Crescent Wrapped Brats and Sauerkraut
Get ready to elevate your game day snacks or casual dinner spreads with these irresistible Crescent Wrapped Brats and Sauerkraut! Juicy bratwurst sausages are nestled in tangy sauerkraut, creamy Dijon mustard, and shredded Swiss cheese, all wrapped up in buttery, golden crescent roll dough. A quick brush of egg wash gives them a beautiful finish, while an optional sprinkle of caraway seeds adds a touch of traditional flair. Perfectly portable and bursting with classic German-inspired flavors, these easy-to-make bundles are ready in just 40 minutes. Serve them straight out of the oven with extra Dijon mustard for dipping, and watch them disappear at your next gathering!
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Recipe Information
Ingredients
- 4 pieces Bratwurst sausages
- 1 package Refrigerated crescent roll dough
- 1 cup Sauerkraut
- 1 cup Shredded Swiss cheese
- 2 tablespoons Dijon mustard
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Cooking oil or butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of cooking oil or butter over medium heat. Add the bratwurst sausages and cook for about 8-10 minutes, turning occasionally, until browned on all sides and fully cooked. Remove from skillet and let rest for a few minutes.
While the sausages cool, rinse and drain the sauerkraut thoroughly to remove excess liquid.
Unroll the crescent roll dough and separate it into four triangular sections.
Spread about 1/2 tablespoon of Dijon mustard onto each triangle of dough.
Layer 1/4 cup of sauerkraut and 1/4 cup of shredded Swiss cheese onto the wide end of each crescent triangle.
Place one cooked bratwurst diagonally onto the sauerkraut and cheese layer on each dough triangle.
Gently roll up the dough around the bratwurst, starting from the wide end, and tuck in the sides as you go to fully enclose the filling.
Transfer the wrapped brats onto the prepared baking sheet, spacing them apart.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture lightly over the top of each crescent-wrapped brat for a golden finish.
Optionally, sprinkle the tops with caraway seeds for added flavor.
Bake in the preheated oven for 15-18 minutes or until the crescent dough is golden brown and fully cooked.
Let the crescent-wrapped brats cool for 5 minutes before serving. Serve warm with additional Dijon mustard or your favorite dipping sauces on the side.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
