Bierocks (German Meat Turnovers)

I had one of these at a German Festival in South Dakota about 15 years ago. It was delicious and I could never remember what they were called until now. It was just how I remembered.

Bierocks (German Meat Turnovers)

12 Servings - Serving Size: 2 Bierocks

Bierocks (German Meat Turnovers)

I had one of these at a German Festival in South Dakota about 15 years ago. It was delicious and I could never remember what they were called until now. It was just how I remembered. These freeze well.

Ingredients:

  • 24 dinner roll dough balls frozen
  • 4 cups cabbage shredded
  • 1 cup onion minced
  • 1 carrot peeled, minced
  • 2 tablespoons vegetable oil
  • 1/2 pound ground beef
  • 1 teaspoon sugar granulated
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons butter melted

Directions:

  1. Preheat oven to 350F.
  2. In a large, deep skillet; Saute cabbage, carrot and onion in oil over medium heat for 10 minutes.
  3. Cover and steam for 30 minutes or until cabbage is limp.
  4. Brown ground beef in a separate skillet, and drain well.
  5. To cabbage mixture, add beef, sugar, vinegar, salt and pepper, blend well.
  6. Cook uncovered over medium to low heat for an additional 10 minutes.
  7. Using 2 pieces of dough; roll dough into a 6-inch circle.
  8. Divide filling among 12 circles (about 1/3 cup).
  9. Place 1 tablespoon mozzarella cheese on top of filling.
  10. Pull edges around filling toward the center and pinch and twist to close.
  11. Place dough on a parchment lined baking sheet pinched side down.
  12. Brush each dough with melted butter.
  13. Bake for 30-35 minutes or until golden brown.
  14. Serve hot or cold.
http://www.thehungryhoarder.com/2012/01/19/bierocks-german-meat-turnovers/

Recipe adapted from Rhodes Bread

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