Ingredients

1 lb smoked sausage or kielbasa, sliced in bite size pieces

1 lb sauerkraut (Boar’s Head is nice), drained and pressed almost dry

½ medium onion, cut chiffonade

1 tsp dried parsley

½ tsp caraway seed

½ tsp garlic powder

¼ cup melted butter

6 slices provolone

1 sheet puff pastry

 

Directions

Heat oven to 350 degrees

Mix sauerkraut, onion, spices together in large bowl and transfer to a 9×12 baking dish.

Layer sausage over top (like you would pepperoni on pizza).

Drizzle butter over mixture.

Cover dish tightly with foil and cook for 30 minutes.

 

Increase oven temperature to 400 degrees.

Remove foil and place puff pastry over the cheese layer, cutting vents in the pastry.

Cook for 30 minutes.

Remove from oven and allow to rest 10 minutes before serving.