Beirox Recipes

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.

BIEROCKS OR RUNZAS

Steps:

• Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
• Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
• After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
• When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
• Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
• Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
• When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
• Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.

BIEROCKS (GERMAN MEAT TURNOVERS)

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.

BIEROCKS RECIPE

Steps:

• Prepare bread dough according to your recipe or the package instructions. Set dough aside.
• While dough is rising, prepare the filling. In a large skillet, brown beef. Add shredded cabbage, onions, salt, and pepper.
• Simmer slowly until cabbage is soft. If mixture seems too dry, you can add water until moist.
• Roll dough thin and cut into 5" squares (or, do as I do and just pinch off the amount you want!). Place one square of dough in open palm of left hand, stretching slightly as needed.
• Place a large kitchen spoonful of meat and cabbage in center of dough.
• Fold ends over or pinch edges together. Seal by pinching.
• Place on lightly greased cookie sheet or shallow pan, folded sides down. I always let the rolls rise for about 20 minutes before baking, but it depends on the bread recipe you're using.
• Bake in a 350 degree oven for about 25-30 minutes or until brown. I like to brush the tops with melted butter.
• They're so delicious straight out of the oven! I always make extras to freeze for later. They make a great quick dinner or easy snack.

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.

BIEROCKS (GERMAN STUFFED ROLLS)

Steps:

• In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast softens and starts to foam.
• Whisk the mixture to combine and whisk in 2 c of flour.
• Add melted butter, egg, and salt. Whisk to incorporate.
• Stir in the remaining flour ¼ c at a time, using only as much as you need to get the dough to come together. Turn the dough onto your counter and knead, for 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
• Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
• While the dough rises, make your filling. In a large non-stick frying pan, brown meat over medium-high until mostly cooked, 5-7 min.
• Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions. Cook 2-3 min, until they begin to soften.
• Add cabbage and cook 7-10 minutes, until cabbage is tender.
• Remove filling from heat and season with salt and pepper.
• Knock back the risen dough and turn it onto your work surface.
• Divide dough into 8 balls (roughly 3 oz each). Flatten each ball to a circle 4-5" in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)
• Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.
• Bring the edges together and pinch them to seal the dough completely. Continue until all the dough and filling has been used.
• Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
• During the last 10 minutes of rising time preheat your oven to 375F.
• Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.
• Remove from oven and let cool on a wire rack.

BEIROX

Steps:

• Cook meat, onion and seasonings in large heavy skillet until meat is just done. About 20 minute
• add cabbage and cook until cabbage turns color. About 20 minute
• Pour off any excess grease and let cool.
• Roll dough about ½ inches thick and cut to 5 or 6 in squares.
• Place a portion of meat mixture on each square; fold up corners to center and seal all edges.
• Take opposite corners and pinch together.
• Place upside down in greased baking dish.
• Let rise about 20 minute
• bake at 350 for about 30 minute or until brown.

NANA'S BIEROX "GERMAN HAMBURGERS" (BIEROCKS)

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.

EASY BEEROX

Steps:

• 1. Begin browning hamburger and chopped onion,to that add garlic salt and onion powder.
• 2. Chop cabbage and rinse,put on towel to drain a little. When hamburger is almost done add cabbage,and cook until cabbage is soft and broke down, stir often.
• 3. Take a pack of your biscuits and combine 3 or 4 of the biscuits,depending on how big you want you'r beerox. Spray a cookie sheet with cooking spray,take you'r combined biscuits and strech them good sized but not to thin.Place meat and cabbage mixture in middle of biscuit.Pull biscuit up and around mixture and press togeather until all seams are sealed. Place on cookie sheet seam side down.Repeat with biscuits and meat mixture untill mixture is gone.Bake on temp the biscuits say on package untill golden brown.

BIEROX CASSEROLE

Steps:

• 1. 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.
• 2. Brown hamburger then add shredded cabbage, chopped onions, salt & pepper. Put a lid on your pan & let cabbage cook down.
• 3. When cabbage mixture is done, spread out over cooked crescents. Put cheese on top if so desired.
• 4. 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.