Eastern European | Low Calorie | Beef Dishes | Entrees | Sandwiches & Wraps

Bierocks (German Meat Turnovers)

Bierocks are soft, golden German-style meat turnovers stuffed with a savory filling of ground beef, cabbage, onion and carrot, with a little melted mozzarella tucked inside. Frozen dinner roll dough makes them easy to assemble, and they are delicious served hot or cold. They also freeze beautifully for quick meals later.

Servings

12

Prep Time

30 minutes

Cook Time

1 hour 25 minutes

Difficulty

Medium

Nutritional Information

Calories

349

Fats

15.2 g

Protein

11.8 g

Carbs

42 g

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.

Ingredients

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

4

Brown ground beef in a separate skillet and drain well.

5

Add the beef, sugar, vinegar, salt and pepper to the cabbage mixture and blend well.

6

Cook uncovered over medium to low heat for an additional 10 minutes.

7

Using 2 pieces of dough, roll the dough into a 6-inch circle.

8

Divide the filling among 12 circles (about 1/3 cup each).

9

Place 1 tablespoon mozzarella cheese on top of the filling.

10

Pull the edges around the filling toward the center, then pinch and twist to close.

11

Place dough pinched side down on a parchment lined baking sheet.

12

Brush each bierock with melted butter.

13

Bake for 30-35 minutes or until golden brown.

14

Serve hot or cold. Freezes well.

Recipe adapted from rhodesbread.com

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