This is a real upgrade from hot dogs in crescent rolls!!  And they freeze.

Ingredients:

• 1 Tab butter
• ¼ c minced shallot
• 2 large garlic cloves, minced
• 3 Tab panko (Japanese breadcrumbs)
• 3 Tab milk
• ¾ c sauerkraut, drained
• 1 Tab Dijon mustard
• ¾ tsp caraway seeds, toasted, lightly crushed
• Kosher salt and freshly ground black pepper
• 8 oz ground pork
• 1 package frozen puff pastry, thawed
• flour (for dusting)
• 1 egg, beaten to blend
• Mustard Dip

Directions:

1. Melt butter in a small skillet over medium heat.
2. Add shallot and cook, stirring occasionally,reducing heat if needed to prevent burning, until soft, 4-5 minutes.
3. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute.
4. Transfer shallot mixture to a large bowl and let cool.
5. Combine panko and milk in a small bowl Let stand until milk is absorbed, 2-3 minutes.
6. Add to bowl with shallot mixture.
7. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl.
8. Stir in Dijon mustard and caraway seeds; season with salt and pepper.
9. Mix well.
10. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
11. Chill in refrigerator overnight.
12. Line a baking sheet with parchment paper.
13. Roll out pastry on a lightly floured surface to a 14″ x10″ rectangle.
14. Cut lengthwise into three 14″ x3 1/3″ strips.
15. Transfer strips to prepared baking sheet.
16. Using one-sixth of sausage filling and leaving a 1″ border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip.
17. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped.
18. Repeat with remaining pastry and sausage mixture.
19. Cut small diagonal slits at 1″ intervals along top of pastries (to release steam).
20. Brush top and sides of pastry with beaten egg.
21. Chill in freezer for about 30 minutes or up to 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
22. Preheat oven to 425°.
23. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes.
24. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes.
25. Cut sausage rolls crosswise into 1″ pieces and place on serving plate.

Serves: Makes 36

Source: Bon Appétit | December 2012 by The Bon Appétit Test Kitchen

Mustard Dip

Ingredients:

• ½ c sour cream
• ½ c mayonnaise
• ½ c prepared mustard
• ¼ c sugar
• 2 Tab dried minced onion
• 1 ½ Tab ranch salad dressing mix (½ envelope)
• ½ Tab prepared horseradish

Directions:

1. In a large bowl, combine the ingredients.
2. Cover and refrigerate for at least 30 minutes.
3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas