Serves: 5
Total Calories: 200
Yield: 5
Thaw rolls until soft and stretchy. Flatten rolls with your hand into 4-inch circle. Split hot dogs almost through. For Texas Wraps: Insert your choice of cheese strips or 1teaspoon relish. For Sauerkraut Dogs: Drain sauerkraut. In split franks, place 1 tablespoon sauerkraut for the 2 ounce size and 2 tablespoons of sauerkraut in the 3 ounce size. Wrap roll around hot dog and pinch ends together. Place hot dog on the end of a forked stick. Poke stick into ground near fire and let dough rise for 1 hour. Roast over fire for about 20 minutes or until dough is cooked and browned.
This Sauerkraut Dogs recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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