Sausages in dough "Reuben"

Ingredients:

• 0.5 cups sauerkraut, chopped (without juice)
• 3 tablespoons pickled cucumber relish
• 1 tube (220 g) chilled croissant dough
• 60 g Swiss cheese, grated (about 0.5 cup)
• 24 beef cocktail sausages
• 1 large egg, lightly beaten
• Caraway seeds, for sprinkling
• Thousand Island dressing and/or hot brown mustard, for serving (optional)

Preparation:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine sauerkraut and relish in a small bowl; set aside.
2. Unfold the dough and pinch the perforations with your fingers. Cut the dough in half lengthwise, then cut each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut mixture on each strip of dough, leaving 1 cm from one of the short edges. Sprinkle with cheese.
3. Place 1 sausage on each strip of dough and roll up, pressing gently to seal.
4. Place the buns seam-side down on a baking sheet, brush the dough with beaten egg, and sprinkle with caraway seeds. Bake until golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.