Brats in a Blanket

While flipping through magazines on the hunt for new ideas for my weekly meal plan, I stumbled onto an interesting concept- a chicken sausage pocket made with refrigerated bread dough. No mess, no condiments dripping out everywhere...It was brilliant! I began to think of what I could do with such a concept, and the "Brat in a Blanket" was born.

Brats in a Blanket
Serves 4

2 containers of Refrigerated French Bread Dough
4 Fully Cooked Bratwurst (I used smoked, but any kind is fine)
Saurkraut
Whole Grain Mustard
1 egg, lightly beaten
Parchment Paper

Preheat oven to 450. Remove bread dough from packaging and cut each loaf in half. On a floured surface, pound flat.

Roll the dough out until it's about 1/4" thick.

Spread 1 tsp mustard on the lower half of the dough, leaving a 1" border around it. Add the Bratwurst. 

Top with Saurkraut. 

Using a pastry brush, brush the entire border of the dough with the beaten egg. 

Fold the dough over the sausage and crimp edges with a fork to seal. 

Cut four 1" slits in the top of the pocket to vent. 

Repeat steps until you have four sandwiches. Place on a parchment lined baking sheet and brush each one with remaining beaten egg. Bake on center rack of oven at 450 for 15-20 minutes or until golden. 

* Watch them carefully, as they can brown very quickly. Once they are golden brown, they are done. 

Once they are done, they should look like this: 

And here is the finished product! Enjoy!