Sauerkraut strudel with smoked sausage and pineapple

Name: sauerkraut strudel with smoked sausage and pineapple
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 packaging cool fresh pizza dough 600 g; 500 g fresh sauerkraut; 1 (low fat) smoked sausage 250 g; 2 tablespoons mustard; 1 look pineapple pieces in syrup (227 g), drained; 2 tablespoons milk; 2 teaspoons cumin seed

A tasty recipe. The main course contains the following ingredients: meat, freshly baked pizza dough (600 g), fresh sauerkraut, (lean) smoked sausage (250 g), mustard, pineapple pieces in syrup ((227 g), drained), milk and cumin seeds.

Ingredients

Kitchen Stuff

baking sheet, covered with baking paper
sieve

Directions

Preheat the oven to 200 ºC. Roll out the dough on the baking sheet according to the instructions on the packaging (the tomato sauce from the packaging is not used).
Let the sauerkraut drain well in a sieve and press out as much moisture as possible. Cut the smoked sausage into cubes.
Spread the dough with the mustard. Form of sauerkraut, smoked sausage and pineapple in the middle of the dough a role.
Roll the dough around the filling. Place the strudel with the seam down on the baking sheet. Brush the top with the milk and sprinkle the cumin seeds over it. Fry the sauerkraut strudel in the oven for about 20 minutes until it is golden brown and done.