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Easy Brats in a Blanket Recipe (Quick & Delicious)

Easy Brats in a Blanket

Fully cooked bratwurst and refrigerated crescent-roll dough bake together into golden, flaky handheld bites. Mustard, sauerkraut, and an optional seasoning topping make this a quick appetizer or casual meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 links, about 3-4 ounces each Fully cooked bratwurst links
  • 1 8-ounce can Refrigerated crescent-roll dough
Flavoring
  • 1 tablespoon, plus more for serving Dijon or yellow mustard
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Optional Add-Ins
  • 1/4 cup Well-drained sauerkraut
Optional Topping
  • 1 tablespoon Caraway seeds or everything-bagel seasoning

Method
 

Step-by-Step
  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. If using raw bratwurst, cook it in a skillet until fully cooked and the internal temperature reaches 160°F. Fully cooked bratwurst only needs to be warmed as it bakes.
  3. Cut each bratwurst in half crosswise to create eight pieces. Separate the crescent dough into eight triangles.
  4. Spread a small amount of mustard over each dough triangle. Add a little well-drained sauerkraut if desired.
  5. Place one bratwurst piece at the wide end of each triangle and roll the dough toward the point. Arrange each piece seam-side down on the prepared baking sheet.
  6. Whisk the egg and water together, then lightly brush the mixture over the dough. Sprinkle with caraway seeds or everything-bagel seasoning if using.
  7. Bake for 12 to 16 minutes, until the crescent dough is puffed and deeply golden. Serve hot with mustard, sauerkraut, or beer cheese dip.

Notes

Pat sauerkraut very dry before adding it so excess moisture does not make the crescent dough soggy. Use fully cooked bratwurst for the fastest preparation; raw bratwurst must be cooked before wrapping. Refrigerate leftovers and reheat in the oven or toaster oven for the best texture.