Dough rolls with sauerkraut and bacon

Name: Dough rolls with sauerkraut and bacon
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 packs (à 100 g) deep-frozen drawn strudel dough; 2 Onions; 150 g streaky bacon; 2 TABLESPOONS Oil; 500 g Sauerkraut in a can; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seeds; 2 TABLESPOONS Butter; 7-10 Tbsp Grease; 1/2 l Meat broth; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 8

3 packs (à 100 g) deep-frozen drawn strudel dough
2 Onions
150 g streaky bacon
2 TABLESPOONS Oil
500 g Sauerkraut in a can
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seeds
2 TABLESPOONS Butter
7-10 Tbsp Grease
1/2 l Meat broth
7-10 Tbsp Parsley

Directions

1
Defrost the strudel dough. In the meantime, peel and chop the onions. Finely dice the bacon. Leave it crispy in hot oil. Fry the onions briefly. Mix bacon, onions and sauerkraut.
2
Season with salt, pepper and caraway seeds and let it stand for about 10 minutes. Unfold dough sheets. Brush each sheet with a little melted butter and lay them on a tea towel so that the sheet measures approx. 40 x 30 cm.
3
Spread the sauerkraut over it. Roll up firmly with the help of the cloth. Cut into approx. 8 thick slices and place in a greased casserole or springform pan (approx. 26 cm Ø). Heat the stock and pour into the mould.
4
Cover and cook in the preheated oven (electric: 175 °C/ gas: level 2) for 20 minutes. Then finish cooking for 15 minutes without foil. Serve garnished with parsley.