? 1 package Rhodes frozen rolls – thawed (24 rolls)

? 1 pound bulk sausage – browned

? 1 medium yellow onion – chopped

? 1 – 1/2 cups sauerkraut – squeezed and drained, then finely chopped

? Reeser’s frozen mashed potatoes

Brown the sausage, add onions and squeezed/chopped sauerkraut.

Heat together.

On a floured board with a floured sock on the rolling pin, roll each roll one at a time to 5-inches diameter. Keep remaining rolls covered with plastic to keep from drying out. On the first 5-inch circle, place one heaping teaspoon of mashed potatoes on the top half of the circle. Top with one heaping tablespoon of sausage mixture. Moisten edges. Pull lower half of dough to match with the top half. Crimp edges. Repeat.

It’s easy to match edges since yeast dough is so stretchy.

On oiled pan, place rolls one inch apart until double in bulk. Bake at 350 degrees for approximately 15 minutes or until golden brown.