Serves: 6  Prep Time:  1 hour  Cook Time: 20 minutes

8 bacon strips, diced

1 cup onion, chopped

1 16 ounce can sauerkraut, rinsed and drained well

1/2 pound kielbasa, roughly chopped

2 T brown sugar

1/2 t salt

1/2 t pepper

1/4 t caraway seeds

1 16 ounce package hot roll mix

2 eggs, divided

1 cup hot water

2 T butter, softened

poppy seeds

Preheat oven to 350 degrees.  In a large skillet heat your bacon over medium high heat until crisp.  Remove with slotted spoon to a paper towel.  Set aside.  Add onion to the bacon drippings and cook until soft, about 6-7 minutes.  Stir in sauerkraut, kielbasa, brown sugar, garlic salt, caraway seeds, and S&P.  Cook and stir for 5 minutes.  Remove from heat and allow to cool.

While that is cooling, get started on your rolls.  In a bowl, combine contents of hot roll mix.  Stir in one egg, water, and butter to form a soft dough.  Turn out onto a floured surface.  Knead until smooth and elastic, about 5 minutes.  Cover dough with a large bowl and let it rest for 5 more minutes.

Divide dough into 16 equal pieces.  On a floured surface, roll out each piece into a 4 inch circle.  Top each circle with 1/4 cup filling.  Fold dough, forming a ball; pinch edges to seal.  place seam side down on a greased baking sheet.  Cover loosely with plastic wrap and allow to rise in a warm place for 15 minutes.  

Beat remaining egg.  Brush over bundles and sprinkle with poppy seeds, salt, and garlic powder.  Bake at 350 degrees for 17-20 minutes or until golden brown.  Serve with soup or salad.  YUMMMMMMMY!!!!