Bierock Beef and Cabbage Casserole with Crescent Rolls

This satisfying Bierock Casserole delivers the seasoned beef and cabbage you love from traditional bierocks in an easy, no-fuss casserole.

We take the signature spices and filling from a classic bierock and bake them up with store-bought crescent dough crusts for a warm, comforting meal the whole family will enjoy.

My family loves bierocks, which are stuffed pastry sandwiches brought to the Midwest by Russian and German immigrants.

These hearty handheld pies are filled with seasoned ground beef, cabbage, and onions wrapped tightly in bread dough and baked until golden brown. Depending on where you live, you may also know them as Runza sandwiches.

They are delicious but a little time-consuming, so I decided to turn the concept into an easy-to-prep casserole!

Ingredient Information

• Ground Beef: I usually use lean ground beef, but when I am craving a little extra flavor, I love a blend of ground pork and beef.
• Shredded Cabbage: When I want something really fast, I grab a pack of coleslaw mix.
• Croissants: I use dough sheets or triangles, depending on availability.

How to Make Bierock Casserole

1) Par-Bake Crust

• Spray a 9x13 pan with nonstick cooking spray.
• Unroll one package of crescent dough. Press the dough seams together and stretch across the bottom of the pan.
• Bake in a preheated oven at 350°F (177°) for 7-10 minutes until it just starts to brown.
• Par-baking the crust helps ensure it is fully cooked and not doughy.

2) Cook the Filling

• Place the hamburger meat and chopped onion in a large skillet.
• Cook over medium heat until the beef is cooked and the onions are soft.
• Pour off any excess grease, then add the cabbage and minced garlic to the skillet. It may seem like too much cabbage, but it will cook down.
• Continue cooking over medium heat, stirring frequently, until the cabbage is wilted and soft.
• Add the seasonings, then set aside to cool at room temperature for a few minutes.

3) Assemble the Casserole

• Spread the meat mixture evenly over the partially baked crust.
• Sprinkle shredded cheddar cheese on top of the beef mixture.
• Unroll the second dough can and lay it on top of the cheese.
• If you are using crescent roll sheets, cut slits in the dough so that the steam can escape.

4) Bake in the Oven

• Leave the casserole uncovered so that the top gets crisp and golden brown.
• Take a peak under the crust to ensure it isn't still doughy.
• Let set for 5 minutes before serving.

Recipe Variations

This recipe is incredibly versatile! Try one of these fun flavor twists!

• Add More Veggies - Add a cup of shredded or diced carrots, corn, or sauerkraut to the ground beef.
• Make It Creamy - Stir a can of cream of mushroom soup into the beef and cabbage mixture for a creamy, moist texture.
• Mix In The Cheese - Instead of sprinkling it on top, stir the shredded cheese right into the meat and cabbage mixture. This makes the top less gooey and helps hide the cabbage from picky eaters.
• Use Biscuits - Substitute refrigerated biscuit dough on top instead of using crescent rolls.
• Different Cheese - So many different cheeses work great in this recipe! Try Gruyère, Swiss, Colby, or Monterey Jack!

Recipe

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