Bierocks are a German, dough filled pocket sandwich with a savory ground beef filling with onion and cabbage. My own Mom made these for our family growing up and were easy meals to heat up and take on the go. The addition of Grit #45 has brought out the flavor and made a childhood favorite even more enjoyable.
The Recipe:
-1 half bag of 36 count Rhodes Frozen Dinner Rolls (18 Rolls). Rolls will need to be unthawed and set out to rise. Please follow directions on package for RISING ONLY.
-1 pound of ground beef.
-1 bag of angel hair (finely shredded) cabbage.
-1 yellow onion-chopped.
-2 heaping tablespoons of Ugly Stew’s Grit #45.
-Salt and Pepper to taste.
-Flour, to roll out the bread dough.
-Parchment Paper
Pre-heat oven to 350 degrees.
Cook cabbage and onion together until tender. Add one heaping tablespoon of Grit #45 and mix well. Drain all excess fluid.
Cook ground beef and add one heaping tablespoon of Grit #45 and mix well. Drain any fluid if necessary.
Combine ground beef and cabbage mix together and add salt and pepper to taste.
Sprinkle and spread flour on surface and roll out (thawed and risen) dough into 5” to 6” diameters.
Put a tablespoon to a tablespoon and a half of filling into the center of the dough. Fold all sides up and pinch dough closed. Place on baking sheet lined with Parchment Paper. Space out evenly and repeat for the remaining rolls.
Place baking sheet in oven and bake for 20-25 minutes or until rolls appear golden brown.
