Ingredients
8
hot dogs
4
slices (1 oz each) Swiss cheese, each cut into 6 strips
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2
tablespoons Thousand Island dressing
1/3
cup sauerkraut with caraway seed, drained (from 14-oz can)
Preparation
Slit hot dogs to within 1/2 inch of ends; insert 3 strips cheese into each slit.
Separate dough into 8 triangles; spread each with dressing. Spoon sauerkraut onto short end of each triangle; top with hot dog. Wrap dough around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F 12 to 15 minutes. Serve with additional dressing, if desired.
