1 bag sauerkraut, drained and squeezed dry (not in tin can)
1 smoked pork chop, boned, diced
1 cup (4 oz) shredded Wisconsin Swiss Cheese
8 sheets phyllo dough, thawed
1/2 cup melted butter
1/2 cup dry bread crumbs
Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tbs bread crumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tbs crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jelly roll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jelly roll pan with butter. Bake at 400 F for 30 minutes or until golden brown. Cut into slices, garnish with sour cream.