2 bratwurst sausages, cooked
2-3 cups good sauerkraut
1 prepared pastry crust
Using a pizza cutter, slice the pastry crust into 8 triangles, each about the size of a small slice of pizza.
Cut the brats in half lengthwise and then again in the center to make 8 little brat-lets.
Place one brat-let on the thick end of each pastry triangle. Dot with Dijon, then put a scoop of sauerkraut (not too wet, so drain a second or two if needed) on top. Roll the brat-let and sauerkraut up in the dough, pinching the end to secure it, then place on a backing sheet.
Bake in pre-heated oven at 350° for 20-25 minutes or until pastry is browned.