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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bierocks-Beerocks-Berocks Recipe

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This recipe for Bierocks-Beerocks-Berocks is from The Dougherty Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. 80/20 hamburger
1 large onion, diced
3-4 cups cabbage, diced
1 tsp. salt
1/2 tsp. pepper
2 boxes Pillsbury Hot Roll Mix
Directions:
Directions:
Filling: Season hamburger with salt, pepper; cook on medium high; drain grease. Add onion and cook 2-3 min. until soft; add cabbage and cook 7-10 min. until cabbage is tender. Cool thoroughly.

Prepare 2 boxes Hot Roll Mix according to box directions.

Divide dough in half. Roll each piece into a 10x15" rectangle. Cut into 5" squares. Spoon in approximately 1/3 cup cooled filling onto each square and bring the four corners up over the filling; pinch together to seal completely. Note: be careful not to get hamburger filling on the edges of the squares or they will not seal.

Place on parchment paper-lined baking sheets. (optional: brush lightly with cream or milk). Bake at 375º for 30 min. until golden.

Note: I like to roll dough thinner (8x20) to make smaller, less "bready" bierocks...and sprinkle some with pepper jack cheese for Bryce! These freeze nicely.
Number Of Servings:
Number Of Servings:
12

 

 

 

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