Bierocks A.K.A.: German Kraut Rolls

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!

This would make a yummy freezer meal too!

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.
Roll out dough on a lightly floured work surface.
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.
Place on baking sheet.
Bake in oven at 375° for 15-20 minutes until dough is golden brown.
Remove from oven and brush with butter.

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