Bierocks Recipe

Looking for an easy Bierocks recipe? Learn how to make Bierocks using healthy ingredients.


Submitted by rleonard74

Makes 12 servings



These savory meat, onion, and cabbage "pies" are also known as runzas. Enclosed in sweetened yeast dough, the portable snacks are great for school lunches, picnics, and long car trips. Serve with mustard. Yield 12 servings (serving size: 1 bierock)

Recipe Ingredients for Bierocks


Filling:
1/4 cup chopped onion
1 pound 90% lean ground beef
1 Cooking spray
4 cups finely shredded cabbage
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 ounces light Velveeta

Dough:
1/4 cup sugar
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110)
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
3/4 teaspoon salt
2 large eggs, lightly beaten
4 cups bread flour, divided

Recipe Directions for Bierocks

  1. To prepare filling, cook the onion and beef in a large nonstick skillet coated with cooking spray over medium-high heat until turkey is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in pepper, salt, & velveeta. Cover and chill.

  2. To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  4. Divide dough in half. Roll each half into a 10 1/2 x 7-inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2-inch) squares. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 1/3 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.

  5. Preheat oven to 375.

  6. Uncover bierocks. Bake at 375 for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool on wire racks.

  7. Note: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. Place foil-wrapped bierocks in a preheated 350 oven for 15 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 153.2g
Amount Per Serving
Calories
337
Calories from Fat
103
% Daily Value*
Total Fat
11.4g
18%
Saturated Fat
3.7g
18%
Trans Fat
0.3g
Cholesterol
72mg
24%
Sodium
440mg
18%
Potassium
287mg
8%
Total Carbohydrates
39.6g
13%
Dietary Fiber
1.9g
8%
Sugars
6.5g
Protein
18.0g
Vitamin A 4% Vitamin C 15%
Calcium 9% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in selenium
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