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Bierrocks III

Bierrocks III

  • Prep

    1 h 40 m
  • Cook

    25 m
  • Ready In

    2 h 5 m
Sallie

Sallie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
  2. 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.
  3. 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.
  4. Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
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Reviews

Clayne6292
47

Clayne6292

4/23/2006

This was a very tasty dish, even with the few ingredients included. My husband loved it. He rarely tells me anything is good, even though it is, so it was defintely "out of the park" on this one! I added some shredded carrots to mine, and it came out wonderful. I was tempted to add "something else" to it, but left it alone and it turned out great! I do have two words of advice: Drain the fat off of the beef! One should always do this no matter what is being prepared. The fat and grease will get into whatever you are cooking and leave an unpleasant taste and it will come out greasy. Secondly, I highly recommend letting the meat and cabbage filling cool completely before filling the pastry dough. Also, do not unroll the crescent rolls, or dough of your choice, until the moment you are ready to use it. They should both be cold. I found that putting the filling onto the dough while it was still hot/warm began cooking the dough and made it fall apart. Also, a bit of flour on your "assembly area" doesn't hurt either. I made it with both crescent rolls and buttermilk biscuits, to see if it made a difference. In my opinion, the buttermilk biscuits tasted the best. The crescent rolls kind of overshadowed the meat and cabbage. The biscuits just added a hint of flavor and complemented the meat and cabbage perfectly. I will definitely make this dish again!

LADYVIOLA
26

LADYVIOLA

12/28/2006

use a rolling pin on refridgerator biscuts. works the best, and i've tried crescent rolls and pie crust before w/ this, turned out too sweet or unflavored. the flaky biscuits work the best for some reason :)

Evelyn in KC
17

Evelyn in KC

9/13/2003

These were great! I made the dough in my bread machine using a slightly sweet roll recipe. For the sausage, I used RB Rice medium. Can't beat RB Rice!! And to make this easier, I used bagged coleslaw. DEFINITELY a time saver. I believe I used quite a bit more than 5 cups, too. Turned out great!!

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