BIERROCKS III
German pastry sandwiches filled with meat, cabbage and onions. If preferred, use any plain roll dough of your choice. Pastries can be frozen and reheated.
Provided by Sallie
Categories World Cuisine Recipes European German
Time 2h5m
Yield 18
Number Of Ingredients 7
Steps:
- Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
- In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
- Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
- Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 11.9 g, Cholesterol 48.2 mg, Fat 21.6 g, Fiber 0.5 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 523 mg, Sugar 2.9 g
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
BIERROCKS I
Pastry pockets filled with beef, cabbage, onions, and cheese. Can go straight from the freezer in to the oven.
Provided by ANDIBECKMAN
Categories World Cuisine Recipes European German
Time 1h5m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
- To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
- After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 41.4 g, Cholesterol 92.9 mg, Fat 20.1 g, Fiber 1.9 g, Protein 22.9 g, SaturatedFat 9.1 g, Sodium 607.6 mg, Sugar 8.1 g
BIEROCK CASSEROLE
Growing up in Kansas, I have enjoyed Bierocks (some call them Runzas) all my life. The yeasty Bierock (or Runza) sandwich have German-Russian roots that eventually made their way west to Nebraska and Kansas. You can find these sandwiches at county and state fairs, craft shows and just about any fund-raiser in Kansas most any time of the year. About 15 years ago a friend I worked with, gave me this recipe for a casserole instead of a sandwich. We love it almost as much as the real deal! Note: I use only name brand crescent rolls. The cheaper ones don't seem to work as well. Also the original recipe called for only 1 can of cream of mushroom soup. We personally like the soupier mixture but you can omit the second can if desired.
Provided by mammafishy
Categories Vegetable
Time 1h5m
Yield 1 9 x 13, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion together until the meat is no longer pink. Drain well.
- Add the shredded cabbage and carrot; steam until they are tender.
- Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
- Lightly spray a 9"x13" pan or casserole with cooking spray.
- Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
- Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
- Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
- Sprinkle with cheese.
- Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
- Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
BIERROCKS WITH CHEESE
These pastry pockets filled with beef, cabbage, onions and cheese can go straight from the freezer to the oven. Great snack for the kids when they come home from school hungry.
Provided by xaylan
Categories Lunch/Snacks
Time 1h30m
Yield 18 Bierrocks
Number Of Ingredients 13
Steps:
- Mix together the lukewarm milk and oil in a large bowl. Add the eggs, yeast, sugar, salt and 5 cups of flour. Mix well and add remaining flour as necessary to to form a kneadable dough. Knead a few minutes. Cover bowl and let dough rise one hour in a warm place.
- Meanwhile, brown beef in a large skillet. Do not drain. Add onion and cabbage and continue cooking until onion is soft. Add salt and pepper to taste. Let cool.
- After dough has risen, roll out hunks of dough (about the size of a tennis ball) as thin as possible. Place 1/2 slice cheese on dough, top with some filling, then the other half slice of cheese. Fold over and seal like a turnover (moistening the edges with water may help seal them).
- Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds (optional) and bake at 350 degrees for about 30 minutes or until golden.
- Serve immediately or cool and freeze. To reheat frozen, simply bake until hot.
Nutrition Facts : Calories 416.1, Fat 17.8, SaturatedFat 7.5, Cholesterol 75.2, Sodium 394.9, Carbohydrate 43, Fiber 2, Sugar 7, Protein 20.2
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