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Cocktail Dollars

These always make a hit, in fact they are a conversation starter. Many try to figure out what they are made of, and are surprised when they find out. This recipe has been given out dozens and dozens of times at parties.





List of Ingredients



• 1 box pie crust mix, for two crust pie
  
• 1/4 cup melted butter
  
• 1 cup chopped, drained sauerkraut
  
• 1 tall can pitted ripe olives
  
• 1 egg, beaten
  
• dried tarragon
  
• coarse salt
  






Instructions



1. Blend pie crust mix with butter.
   
2. Stir in the sauerkraut
   
3. Roll olives with a rolling pin to crush flat . Drain well on paper towels
   
4. Mix olives lightly into the pie crust and sauerkraut.
   
5. Form into a ball, wrap in clear wrap and chill for several hours.
   
6. Preheat oven to 425 F
   
7. Pat out, (or roll) on floured board to 1/4 inch thickness
   
8. Cut with 2 inch round cutter
   
9. Brush with beaten egg,
   
10. Sprinkle with dry tarragon and coarse salt
    
11. Bake for 15 minutes
    
12. Can be made up to three days ahead. Store in a tight tin, separating layers with wax paper. Reheat just before serving to Re crisp.