These cheesy bierocks are handheld pocket sandwiches filled with seasoned beef, tender cabbage, and melty cheddar cheese. This recipe uses store-bought dough as a shortcut for the pillowy wrap around the flavorful homemade filling, inspired by the traditional German sandwich.
2cloves(2cloves)garlic minced (or ½ teaspoon garlic powder)
1teaspoon(6grams)seasoned salt
½teaspoon(1grams)black pepper
1pinch(1grams)cayenne pepper
1 ½cups(130grams)shredded cheese
2tablespoons(2tablespoons)melted butter
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Instructions
Thaw bread dough at room temperature for 1-3 hours. (The amount of time needed will depend on the temperature of your house.)
Place ground beef and onion in a large skillet and cook over medium heat. Stir frequently and break up the beef into crumbles.
1 pound ground beef, ¾ cup finely chopped onion
When most of the beef is cooked (a small amount of pink is okay), drain the excess beef grease.
Add the cabbage, minced garlic, and seasonings to the pan. Continue cooking over medium heat, stirring occasionally, until the cabbage is soft, about 5 minutes. Set aside to cool.
2 cups shredded cabbage, 2 cloves garlic, 1 teaspoon seasoned salt, ½ teaspoon black pepper, 1 pinch cayenne pepper
Preheat the oven to 350°F (177°C).
Lay one circle of dough onto a flat surface. (Lightly flour the surface, if needed.) Place another dough ball on top of it and press them together flat. Use a rolling pin or your hands to stretch the dough into a circle that is ¼-thick.
24 frozen rolls (dough)
Place 2 tablespoons of shredded cheese in the center of the dough. Add about ⅓ cup of the shredded beef mixture on top of the cheese.
1 ½ cups shredded cheese
Pull the dough around the filling, pinching the seams to seal the dough. Make sure they are sealed completely.
Place each filled dough ball pinched-side-down onto a large parchment-lined baking sheet.
Let the dough rise at room temperature for 30-45 minutes.
Place the baking sheet in the oven and bake for 20 minutes. Remove from the oven and brush the tops with melted butter, then bake for an additional 5-10 minutes, or until golden brown.
2 tablespoons melted butter
Let cool for 5 minutes before serving.
Notes
Makes 12 Bierocks. Serving size is 2 Bierocks.The filling can be made in advance and stored in the refrigerator until ready to use.Storage:
Transfer leftovers to an airtight container or resealable plastic bag and refrigerate for up to 5 days.
Bierocks freeze great for up to 3 months. Thaw in the refrigerator overnight before reheating.