Bierocks Casserole Food

BIEROX CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
• Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.

SAUERKRAUT BIEROCKS CASSEROLE

Steps:

• Preheat oven to 350°.
• Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes.
• Add red pepper flakes and continue cooking until the ground beef is fully cooked. (If using fresh cabbage, add here and cook until soft.)
• Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. 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 and cover with cheese.
• Lay second package of crescent roll dough over the top of the beef and cheese mixture.
• Bake for 25-30 minutes or until golden brown.

BIEROCK CASSEROLE

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.

BIEROCKS

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.

BIEROCK CASSEROLE

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).

BIEROCKS

Steps:

• For dough:.
• Combine 2 cups warm water, 2 packages yeast and ¼ cup sugar.
• Once yeast has started to foam, add 1 lightly beaten egg and ¼ cup oil or melted butter.
• Stir in 6 cups flour and 1 ½ teaspoons salt to make a soft workable dough, add the extra ½ cup flour, if needed.
• Knead until smooth and elastic (3-5 minutes). Let the dough rise in a warm, draft-free place until doubled.
• Punch down, knead several times then refrigerate several hours.
• For filling:.
• In a large skillet, brown meat and onions.
• Add cabbage, salt, pepper and Tabasco sauce and continue to cook over low heat until cabbage is tender. Do not add any liquid.
• Cool slightly.
• To assemble:.
• Roll dough out into a large, thin rectangle. Cut into 5-inch squares.
• Place 2 Tablespoons of filling on each square.
• Bring edges together and pinch closed to form an �X�. Place, seam-side down, on a greased baking sheet.
• Let rise 15 minutes.
• Bake at 350° for 20-30 minutes.
• Serve with a white sauce.

BIEROCKS CASSEROLE

Steps:

• Preheat oven to 350.
• Shred Cabbage.
• Brown Ground Beef with onion, garlic powder,.
• and salt and pepper.
• Drain Fat.
• Add Cabbage and saurkraut.
• Cook 3-4 min to soften cabbage.
• Grease 9x13 pan.
• press 1 package of crescent rolls in bottom of pan.
• Add Ground Beef Mixture.
• Top with Cheese.
• Put second Package of crescent rolls on top.
• Bake 20-25 Minutes.

BIEROCKS

Steps:

• Put dough ingredients in above order in your braed machine on the "dough" setting.
• Cook meat until browned, drain. Mix all the other ingredients together with meat.
• Roll dough 1/4 inches thick and cut into 4 inches rectangles.
• Place 1 T. filling on top, bring corners up and pinch to sel.
• Place on greased baking sheet and let rise 15-20 minutes.
• Brush with egg whites.
• Bake at 375 for 20 minutes.
• These are great frozen for a quick lunch too!

BIEROCK CASSEROLE

Steps:

• 1. Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
• 2. Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
• 3. Spray a deep 9"x13" casserole pan with cooking spray. Take one can of biscuits (pulled in half) and lay out in the bottom of the pan. Bake crust in a preheated 350 degree oven about 5-7 minutes to give it a chance to get half baked.
• 4. Pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese and poke cubed Velveeta in evenly throughout cabbage mixture . Take the 2nd tube of biscuits (pulled in half) and place over the top.
• 5. Bake for another 25-30 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)