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Category: Hot
Prep Time: Cook Time: Total Time:
1 – 27 oz can sauerkraut, drained and squeezed dry
1 smoked pork chop, boned, diced
1 cup shredded Wisconsin Swiss Cheese
8 sheets phyllo dough, thawed
1/2 cup melted butter
1/2 cup dry breadcrumbs
Sour Cream
Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tablespoon breadcrumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tablespoon crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jellyroll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jellyroll pan with butter. Bake at 400 degrees for 30 minutes or until golden brown. Cut into slices, garnish with sour cream.
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SAUERKRAUT STRUDEL
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Category: Hot
Prep Time: Cook Time: Total Time:
1 – 27 oz can sauerkraut, drained and squeezed dry
1 smoked pork chop, boned, diced
1 cup shredded Wisconsin Swiss Cheese
8 sheets phyllo dough, thawed
1/2 cup melted butter
1/2 cup dry breadcrumbs
Sour Cream
Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tablespoon breadcrumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tablespoon crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jellyroll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jellyroll pan with butter. Bake at 400 degrees for 30 minutes or until golden brown. Cut into slices, garnish with sour cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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