Instructions: Preheat oven to 3500F. Meanwhile, gently unroll loaf into a 12-inch square, pinching slashed portions together to seal. With sharp knife, cut dough into quarters. Spread each piece of dough with mustard and a thin layer of sauerkraut to within 1/2 inch of edge. Brush edge lightly with egg. Place a frank on left side of 1 piece of dough and roll up tightly. Place roll, seam side down, on a greased baking sheet. Repeat with remaining franks and dough. Brush rolls with egg and sprinkle with caraway seeds.

Bake for 15 minutes until golden brown. Remove rolls to a cutting board and allow to cool several minutes. With serrated knife, slice each roll into 8 small "roll-ups." Serve immediately.

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