Bierocks
Quick and yummy way to make bierocks. I like to make a bunch and freeze them so I can have a bierock whenever I want one.
Quick and yummy way to make bierocks. I like to make a bunch and freeze them so I can have a bierock whenever I want one.
- Carbohydrate 2.62241666666667 g
- Cholesterol 56.69904625 mg
- Fat 18.94209875 g
- Fiber 1.0237500021855 g
- Protein 12.4490429186667 g
- Saturated Fat 7.18230376661667 g
- Serving Size 1 1 Serving (118g)
- Sodium 64.1041479833333 mg
- Sugar 1.59866666448116 g
- Trans Fat 4.82902899483334 g
- Calories 233 calories
Step-by-step
- Allow rolls to thaw; cover to prevent drying.
- Brown beef, add onion and cabbage.
- Cook and stir 5-10 minutes, until well blended.
- Add seasoning.
- Add cheese; stir until melted.
- Roll (or in my case, smoosh) out each roll.
- Place as much mixture in center of dough as will fit, 1-2T.
- Bring edges up to cover.
- Place seam side down, on cookie sheet.
- Bake 350 degrees for 25 minutes, until lightly golden.
- Rub with butter while hot.
- Can be frozen or reheated.
Golden-brown yeast pastry yields to a savory, steaming interior of seasoned beef and softened cabbage. Originating from Eastern European communities via the Volga Germans, these enclosed meat pies balance rich fillings with sturdy bread. Managing workflow requires careful attention to the thaw cycle of the dough. Allow the frozen rolls to sit covered at room temperature for roughly three to four hours until pliable. Work in batches to prevent the dough from drying out while shaping.
Dough Handling and Baking Mechanics
Flatten each thawed roll into a four-inch disc using a rolling pin or the palm of your hand. Portion one to two tablespoons of filling into the center to ensure the seams seal tightly without tearing the dough. Place each piece seam-side down on a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for precisely 25 minutes until the exterior achieves a light golden hue. Brush the hot crust immediately with melted butter to soften the exterior.
- Cover thawing dough with a damp towel to prevent a dry crust from forming on the surface.
- Drain excess moisture from the cooked beef and cabbage mixture so the liquid does not dissolve the interior dough during baking.
- Freeze baked and cooled bierocks in airtight containers for up to two months, reheating them directly from frozen at 300 degrees until warmed through.
