This recipe is from page 85 of the December 2013 issue of Food Network magazine. It is kinda messy to put together, but these little piggies are so tasty. Serve with brown mustard or thousand island dressing. It makes 24 pieces.
Reuben Pigs in Blankets
1/2 cup sauerkraut, drained and roughly chopped
3 tablespoons pickle relish
1 (8-ounce) tube crescent roll dough
2 ounces Swiss cheese, shredded (about 1/2 cup)
24 beef cocktail franks
1 large egg, lightly beaten
Caraway seeds, for topping
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl; set aside.
Unroll the crescent dough and pinch the seams together with your fingers. Cut the dough in half lengthwise, then slice each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut-relish mixture on each strip of dough, leaving a 1/2-inch border on one short end. Sprinkle with the cheese. Place 1 frank on each strip of dough and roll the dough around the frank, pressing lightly to seal.
Transfer to the baking sheet seam-side down; brush with the beaten egg and sprinkle with caraway seeds. Bake until the dough is golden brown, about 15 minutes.
By my calculation: Per piece – Calories: 74, Total Fat: 5.2g, Sat. Fat: 2.1g, Carb: 5g, Fiber: 0.2g, Protein: 1.6g