Hot dogs in crescent rolls are a comforting reminder of childhood and the simplicities of life. But, since we’re adults now, let’s kick Pigs in a Blanket up with a Polish twist that utilizes kielbasa. You’ll roll smoked kielbasa and roasted sauerkraut in a delicate and buttery puff pastry. Make sure to have your mustard on hand for dipping.
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Polish Pigs in a Blanket With Kielbasa
Description
Take your hot dog and turn it into a kielbasa for this deeply savory take.
Ingredients
Scale
- 1 lb smoked kielbasa, cut into 3-inch pieces
- 1 sheet of puff pastry, cut into 3-inch squares
- 3 cups sauerkraut, drained
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Instructions
- Preheat oven to 350 degrees.
- On a baking sheet, lay out your sauerkraut evenly. Place on bottom rack of the oven. Roast for 15 minutes till it dries and starts to brown slightly.
- Lay out squares of dough. Place kielbasa diagonally at one corner and roll corner to corner.
- Place on baking sheet with the end corner facing down.
- Bake for 15 minutes till golden brown. Kielbasa needs to reach 160 degrees on a meat thermometer.
- Remove from oven and serve with a portion of sauerkraut.
- Have grainy mustard on hand as a condiment.
Plus, check out more of Chef Kenny Cumberland’s recipes like Pizza Hot Pockets, Lunchtime Tamales, and Peanut Butter and Jelly Rolls.
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Recipe by Chef Kenny Cumberland
Photography by Dave Bryce
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