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.
- 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
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.
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.
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.
Bake at 375 degrees F for 20 to 25 minutes or until dough is golden brown. Serve with sour cream.