- 2 cups biscuit/baking mix
- 1/2 cup water
- 1 can (14 ounces) sauerkraut, rinsed and drained, divided
- 1 pound hot dogs
- In a large bowl, combine biscuit mix and water until a soft dough forms. Turn onto a floured surface; knead 5-10 times. Roll dough into a 13-in. circle; cut into 10 wedges.
- Place 1 tablespoon sauerkraut on each wedge. Place a hot dog at the wide end; roll up each wedge tightly. Place on an ungreased baking sheet.
- Bake at 450° for 12-15 minutes or until golden brown. Heat remaining sauerkraut; serve with the hot dogs. Yield: 10 servings.
Originally published as Piggies in Blankies in Quick Cooking January/February 1999, p42
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