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
SAUERKRAUT BIEROCKS CASSEROLE
I grew up on sauerkraut bierocks but, unfortunately, never learned how to make them from my grandma. I found this recipe on another site and have added some things to make this taste just like the ones she made. (Grandma didn't put cheese in her bierocks but it's a great addition here!)
Provided by rickoholic83
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 539, Fat 25, SaturatedFat 12.2, Cholesterol 126.6, Sodium 973.2, Carbohydrate 44.8, Fiber 4.5, Sugar 5.2, Protein 32.5
BIEROCKS CASSEROLE
Make and share this Bierocks Casserole recipe from Food.com.
Provided by JJarmer
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 604.4, Fat 27.8, SaturatedFat 10.1, Cholesterol 140.6, Sodium 1059.1, Carbohydrate 50.2, Fiber 7.6, Sugar 9.3, Protein 37.8
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.
BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
Steps:
- FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
- This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
- Season with salt, pepper, and cayenne, if desired.
- In a separate pan, brown the hamburger.
- Season with salt, pepper, and cayenne, if desired.
- Mix the cabbage/onion with the hamburger thoroughly.
- You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
- DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
- In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
- Ad to flour mixture; add eggs.
- Beat at low speed for 1/2 minute, then three minutes at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball, and place in a greased bowl; turn once.
- Cover and let rise in a warm place till double (about 1 hour).
- Punch down and cover; let rest 10 minutes.
- ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
- Cut into squares of 3 inches by 3 or 4 inches by 4.
- By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
- For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
- You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
- Water on your fingertips will facilitate them staying"glued" together.
- The end product should be a square with a seam running from each corner to the center where all four are joined.
- Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
- Let raise 30 minutes.
- Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.
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).
SAUERKRAUT CASSEROLE
Make and share this Sauerkraut Casserole recipe from Food.com.
Provided by tonyf56
Categories < 4 Hours
Time 1h20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice sausage into one inch pieces
- Chop the onion into 1/2 inch.pieces Cook sausage and onion until done drain. When the sausage and onion are cooking. Peel and core the apples slice into quarters
- stir in the apples, Sauerkraut, (do not drain the sauerkraut.),water, brown sugar and seeds
- transfer to a 2 1/2 quart baking dish cover and bake for 1 hour at 350°F.
Nutrition Facts : Calories 599, Fat 31.6, SaturatedFat 11.1, Cholesterol 64.7, Sodium 2712.5, Carbohydrate 57, Fiber 9.2, Sugar 42.3, Protein 24.4
KRAUT BIEROCKS
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Provided by Kim Van Pelt
Categories World Cuisine Recipes European German
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
- To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 55 g, Cholesterol 69.3 mg, Fat 34.3 g, Fiber 2.2 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1129.3 mg, Sugar 13.9 g
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