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    Kansas Country Living Magazine
    Home » Articles » Bierocks
    Recipes

    Bierocks

    Vicki EstesBy Rebecca HowardJanuary 11, 20202 Mins Read
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    Jump to Recipe Print Recipe

     

    Bierocks

    Rebecca Howard
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine American, German
    Servings 12
    Calories 328 kcal

    Ingredients
      

    • Frozen roll dough thawed, but still cold (recommended 12 to 16 Rhodes Texas Rolls; see note)
    • 2 pounds ground beef
    • 1 medium onion chopped
    • 1 medium cabbage shredded (6 to 8 cups or an equal amount of coleslaw mix can be used)
    • Seasoning salt and pepper
    • Worcestershire sauce
    • 16 ounces mozzarella cheese cut into cubes
    • Butter optional

    Instructions
     

    • Brown ground beef and onion, add cabbage and cook until tender. Drain and add seasoning salt, pepper and Worcestershire sauce to taste. Cool.
    • Heat oven to 350° Flatten or roll each roll dough into a six-inch circle, being careful not to stretch too thin. Place about 1/3 cup of filling into the center of each circle. Place a cube of mozzarella cheese into the middle of the filling. Pull edges of dough over filling and pinch to gather in a bundle to seal, so the filling does not leak out.
    • Place rolls (pinched side down) on a large baking sheet lined with parchment paper. Bake until golden brown, 25 to 30 minutes. Brush baked rolls with melted butter, if desired.
    • Serve with your favorite condiments.

    Notes

    If using frozen roll dough other than Texas-sized, use two dough balls per bierock.
    Depending on size of buns, recipe can make 12-15. 

    Nutrition

    Sodium: 302mgCalcium: 237mgVitamin C: 28mgVitamin A: 330IUSugar: 3gFiber: 2gPotassium: 375mgCholesterol: 84mgCalories: 328kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 1gSaturated Fat: 11gFat: 24gProtein: 22gCarbohydrates: 6gIron: 2mg
    Keyword Beef, cabbage, Cheese, worcestershire
    Tried this recipe?Let us know how it was!
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    Next Article Pondering a Mighty, Meaty Bun that is Quintessentially ‘Kansas’ 

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    December 16, 2020


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