This is a recipe I found in one of my Pillsbury recipe books. If you like bratwurst and sauerkraut, you will love this sandwich, as my husband and I do. I make these every so often as it is a favorite in our house.
Thought it deserved to be shared with others who would enjoy it as well.
Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6x4-inch rectangle.
Spread 1 teaspoon mustard over each rectangle to within 1/2 inch of edges. Place 1/4 cup sauerkraut and 1 bratwurst lengthwise down center of each rectangle.
On long side of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seeds.
Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.