BIEROCK CASSEROLE
A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!
Provided by Kathy Wing
Categories World Cuisine Recipes European German
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
- Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 32.5 g, Cholesterol 113.6 mg, Fat 42.3 g, Fiber 0.2 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 894.4 mg, Sugar 6.4 g
BIEROCK CASSEROLE
Growing up in Kansas, I have enjoyed Bierocks (some call them Runzas) all my life. The yeasty Bierock (or Runza) sandwich have German-Russian roots that eventually made their way west to Nebraska and Kansas. You can find these sandwiches at county and state fairs, craft shows and just about any fund-raiser in Kansas most any time of the year. About 15 years ago a friend I worked with, gave me this recipe for a casserole instead of a sandwich. We love it almost as much as the real deal! Note: I use only name brand crescent rolls. The cheaper ones don't seem to work as well. Also the original recipe called for only 1 can of cream of mushroom soup. We personally like the soupier mixture but you can omit the second can if desired.
Provided by mammafishy
Categories Vegetable
Time 1h5m
Yield 1 9 x 13, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion together until the meat is no longer pink. Drain well.
- Add the shredded cabbage and carrot; steam until they are tender.
- Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
- Lightly spray a 9"x13" pan or casserole with cooking spray.
- Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
- Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
- Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
- Sprinkle with cheese.
- Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
- Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
BIEROX CASSEROLE
This is an easy take on a great German dish called Bierox. Much easier to make than the traditional version....so tasty & very versatile!!!
Provided by Allison Loughridge @allisonloughridge
Categories Beef
Number Of Ingredients 6
Steps:
- Preheat oven to 425. In a large glass baking dish, press 1 can of the crescents out to cover bottom of pan bake for 4-5 minutes then remove from oven.
- Brown hamburger then add shredded cabbage, chopped onions, salt & pepper. Put a lid on your pan & let cabbage cook down.
- When cabbage mixture is done, spread out over cooked crescents. Put cheese on top if so desired.
- Roll out 2nd can of crescents, place on top then put back in oven for 5-10 minutes or until cheese is melted & top is brown.
BIEROCKS (GERMAN MEAT TURNOVERS)
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Provided by Pamela Logsdon
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
- Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
Steps:
- For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)
My mother made these for us growing up, and now my kids like me to make these easy to eat and handle "hamburgers." These are easy to freeze and reheat. The best dough mix to use is the Pillsbury Hot Roll mix that comes in a blue box.
Provided by srooc1
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and onion in skillet.
- DO NOT DRAIN!
- Add shredded cabbage, salt and pepper to meat and onions and cover. Stirring occasionally.
- While cabbage, meat mixture is cooking, follow the recipe steps 1 - 4 on the Hot Roll mix. Don't form into shapes.
- When dough is ready, pull off small balls of dough and roll out.
- Place meat mixture into middle of the dough.
- Fold the dough around the meat mixture.
- Place on baking sheet and cook at 375 for 15 - 20 minutes, until golden brown.
Nutrition Facts : Calories 270.4, Fat 12, SaturatedFat 3.9, Cholesterol 26.5, Sodium 537.3, Carbohydrate 29.3, Fiber 1.8, Sugar 6.4, Protein 10.8
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- Preheat oven to 350°. In a large skillet brown hamburger, onion, garlic, salt and pepper over medium heat. Meanwhile, spray a 9 x 13 baking dish with non-stick spray and roll out one can of crescent rolls.
- Press the dough into the bottom of the dish, making sure to push it a bit up the sides. Bake in oven for approximately 8 minutes to slightly cook dough.
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- Bake in oven for approximately 25 minutes, until top dough is nice and golden brown. Check for dough to be cooked all the way through. Serve with mustard if desired.
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