1 (8 oz.) pkg. refrigerator crescent rolls
1 (16 oz.) can sauerkraut, drained
1 c. (4 oz.) shredded Swiss cheese
1 (2.8 oz.) can French fried onions
1/2 tsp. caraway seed
1 lb. frankfurters, cut into thirds

Preheat oven to 375 degrees. Separate crescent dough into triangles. Arrange in 9-inch pie plate spoke fashion (pointed tips hang over rim of plate about 3 inches. Center of dish will not be covered with dough.)

In medium bowl, combine sauerkraut, 1/2 cup cheese, 1/2 can onions and caraway seeds. Spoon this mix evenly into pie plate; top with franks. Bring points of dough over filling; pinch points together to seal. Bake uncovered at 375 degrees for 40-45 minutes. Top crust with remaining cheese and onions. Bake 3 minutes more. 4-6 servings.