Preheat your oven to 375˚.

In a shallow bowl, pour Gold’s Duck Sauce.

Fill a second shallow bowl with seasoned breadcrumbs.

Working with one cutlet at a time, coat both sides in Gold’s Duck Sauce and then lay in breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.

Take one slice of kishka and form into a torpedo shape.  Place the kishka on one end of the cutlet and roll up the cutlet around the kishka like you would a jellyroll.

Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. Repeat with remaining cutlets.

Spray the rolls with cooking spray.

Bake at 375˚ for about 25 to 35 minutes.