Ingredients
- 300 gram prepared pizza dough
- 1 package kielbasa cut into 4 pieces
- 2–4 string cheese sticks (use 4 if leaving whole)
- 14-ounce can sauerkraut, well-drained
- 1 tsp caraway seed
- 2 Tablespoons brown sugar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon whole grain mustard
- 1 large egg (or egg white) whisked
- Poppyseeds
Instructions
Make the sauerkraut
- Drain the sauerkraut really well. It can help to press down into the colander to get as much moisture out.
- To a non-stick pan over medium heat, add the sauerkraut, brown sugar, and caraway seed. Stir to combine and cook for about 5-10 minutes or until the brown sugar melts and the sauerkraut has a little bit of brownness to it.
Assemble and Bake
- On a lightly floured board or counter, roll/pat the pizza dough into an 18×12″ rectangle.
- Using a pizza cutter or sharp knife, cut the dough into quarters.
- Cut the kielbasa string into 4 equal-size segments. Cut a slit into each kielbasa lengthwise but do not cut all the way through. In each slit add 1 whole string cheese or, if halved lengthwise, add half to the slit.
- Once the sauerkraut is cooled, add about 2-3 Tablespoons of it to the middle of the pizza dough squares.
- On top of the kraut, add about a teaspoon or two of whole grain and dijon mustard mixture. *You can use both mustards or either one. I like the taste of both combined.
- Next, add the cheese-stuffed kielbasa on top. Pull up the long edges, pinching to close. Grab the end pieces and pull up and over, pinching to close.
- Place on a parchment-lined baking pan. Lightly spray with cooking spray and cover to proof for 30 minutes while the oven heats up.
- Preheat the oven to 400F, and the rack in the middle. Line a rimmed baking sheet with parchment. Set aside. Right before baking, brush the bombs with an egg wash and sprinkle with poppy seeds. Bake for ~18-22 minutes or until the bombs are golden brown.
- Remove from the oven and immediately transfer to a cooling rack.
Notes
*Time does not include proofing