Sausage Bundles

6 bacon strips, diced
1 cup chopped onion
1 can (16 ounces) sauerkraut, rinsed and well drained
1/2 pound fully cooked smoked kielbasa, coarsely chopped
2 tablespoons brown sugar
1/2 teaspoon garlic salt
1/4 teaspoon caraway seeds
1/8 teaspoon pepper
1 package (16 ounces) hot roll mix
2 eggs
1 cup warm water (120° to 130°)
2 tablespoons butter, softened
Poppy seeds

In a skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender.

Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.

In a bowl, combine the contents of the roll mix and yeast packets. Stir in one egg, water and butter to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.

Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal.

Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.

Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Makes 16 servings.