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BIERROCKS

Source of Recipe

Roxymom


List of Ingredients

Frozen Bread Dough
2 pounds ground beef
1 large onion diced
1/2 head of cabbage shredded thinly or sauerkraut
salt, pepper and garlic powder to taste
1 cup water
1 pkg. shredded mozzarella cheese



Recipe

Cook cabbage til tender. In a large skillet, saute onions and add ground beef. Drain off grease and add salt, pepper, garlic and water. Add cabbage to meat stirring together to combine.

Divide dough in half. Roll dough out into a square. Cut the dough into 4" x 8" rectangles. Place filling with a bit of shredded mozzarella cheese on one half of the dough. Fold the dough over the filling to make a square. Press sides together and seal well.

Place 4 or 5 bierrocks on a cookie sheet. Let the bierrocks sit for 15 to 20 minutes in a warm place to rise. Brush tops of bierrocks with melted butter.

Bake in a 350 degree oven for 15-20 minutes or until golden brown.

[Laura's notes: It's easier for me to roll the dough out, cut into rectangles, fill and then roll like a jellyroll and pinch ends.

Use sauerkraut from Midway for a better taste. They loved these at the Oktoberfest!]