Make the Muerbeteig crust and put into the refrigerator for 2 hours.
Preheat oven 425 degrees Fahrenheit. Beat the eggs, milk, salt, sugar, and vanilla.
Drain the sauerkraut well. The draining is very important if you don't it will be too wet. Chop the hotdogs into bite sized pieces.
Mix all the ingredients except the muerbeteig crust.
Roll out the dough, for the first crust on the bottom.
Spray nonstick in a 10 inch oven safe skillet, and put the crust in the pan pushing all air out in between the crust and skillet.
Pour the sauerkraut mixture into the crust
Add the other crust on top and cut slits into the top to release steam as it cooks.
Bake in the oven 45-50 minutes.
Let cool serve I hope you enjoy!
