Thanks for the kind comments, folks!
That's a great idea pz, I'm assuming your cheese was smoked as well. I got to try some homemade reuben sausage in Iowa this summer and it was awesome.
I actually used regular Swiss because my smoked cheese has not completed the "resting" time yet. Certainly could have used it, but I didn't want to crack the bag just yet, just in case the pie was not as good as I imagined.
Oh there it is. Did you add the krout after or cook it.
Because we par bake the laminated crust before we load it with toppings, everything was added to the pie during the final bake, which takes 9 minutes, and does not dry out the sauerkraut
