A classic Bierock is a wonderful hand held roll stuffed with hamburger and either cabbage or saurkraut and baked to golden goodness. The classic recipe uses homemade roll dough, but today I am making it as a quick recipe using refrigerated dough as a short cut. I do prefer the real bread dough, but sometimes life doesnt go that way!
Today, I am using a rollout pizza dough but I sometimes grab crescent dough and pinch two triangles together to make a rectangle.
I used Cabbage today but you can substitute that for 1 cup of saurkraut too.
Quick Bierocks/ German Kraut Rolls
2 packages of roll out pizza dough or crescent dough
1 lb. hamburger
1 medium onion chopped
2-3 cups shredded cabbage OR 1 cup saurkraut drained.
Brown Hamburger and onion in a skillet over medium heat.
Drain grease from skillet.
Mix in cabbage or saurkraut and simmer on low for 5 minutes.
Removed from heat.
Cut dough into rectangles
Scoop about 1/4-1/2 cup filling onto center of each rectangle.
Bring up corners and pinch seams together to seal in the filling.
Remove from oven and brush with butter.
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