Savory Sauerkraut and Ham Rolls

Ham Sauerkraut Rolls
Schinken-Sauerkrautrollen
Flavorful savory rolls are filled bacon, ground pork, and sauerkraut and seasoned with leeks, juniper berries and clove. Delicious served with sour cream. Perfect for Oktoberfest entertaining.
Servings: 6
Ingredients
  • 1/2 cup cream
  • 1 cup mushrooms chopped
  • 2 slices bacon
  • 1/3 pound ground pork
  • 1/4 cup sliced leek
  • 1 clove
  • 3 juniper berries crushed
  • 1 cup German wine sauerkraut
  • 1/2 cup crushed tomatoes canned are fine
  • 1 package crescent rolls 10 ounces
  • 1/2 cup shredded German Emmentaler cheese
  • sour cream
Instructions
  1. Preheat oven to 375 degrees F. Soak mushrooms in 1/4 cup of cream. Cut bacon in cubes. Begin cooking bacon on medium/high heat. Add ground pork and heat until cooked through. Let cool and drain excess grease.
  2. Combine leek rings, clove, juniper berries, sauerkraut and tomato in a sauce pan. Simmer for 15 minutes. Add creamed mushrooms and allow to simmer until mushrooms soften. Drain liquid from mixture and let cool.
  3. Unroll crescent roll dough into a rectangular shape and press seems together. Cover evenly with bacon and ground pork, then with the drained sauerkraut mixture. Roll dough into a log. Slice dough log 6 times and lay slices on a baking sheet (slices should look similar to cinnamon rolls). Pour remaining cream into rolls and cover with shredded Emmentaler cheese.
  4. Bake at 375 degrees F for 20 to 25 minutes or until dough is golden brown. Serve with sour cream.
Schinken-Sauerkrautrollen
Flavorful savory rolls are filled bacon, ground pork, and sauerkraut and seasoned with leeks, juniper berries and clove. Delicious served with sour cream. Perfect for Oktoberfest entertaining.
Servings: 6
Ingredients
  • 1/2 cup cream
  • 1 cup mushrooms chopped
  • 2 slices bacon
  • 1/3 pound ground pork
  • 1/4 cup sliced leek
  • 1 clove
  • 3 juniper berries crushed
  • 1 cup German wine sauerkraut
  • 1/2 cup crushed tomatoes canned are fine
  • 1 package crescent rolls 10 ounces
  • 1/2 cup shredded German Emmentaler cheese
  • sour cream
Instructions
  1. Preheat oven to 375 degrees F. Soak mushrooms in 1/4 cup of cream. Cut bacon in cubes. Begin cooking bacon on medium/high heat. Add ground pork and heat until cooked through. Let cool and drain excess grease.
  2. Combine leek rings, clove, juniper berries, sauerkraut and tomato in a sauce pan. Simmer for 15 minutes. Add creamed mushrooms and allow to simmer until mushrooms soften. Drain liquid from mixture and let cool.
  3. Unroll crescent roll dough into a rectangular shape and press seems together. Cover evenly with bacon and ground pork, then with the drained sauerkraut mixture. Roll dough into a log. Slice dough log 6 times and lay slices on a baking sheet (slices should look similar to cinnamon rolls). Pour remaining cream into rolls and cover with shredded Emmentaler cheese.
  4. Bake at 375 degrees F for 20 to 25 minutes or until dough is golden brown. Serve with sour cream.
Ham Sauerkraut Rolls