Bierocks

It's not often that I try something I've never had before, but this dish I've never even heard of before!  Apparently, these tasty little pockets originated in Russia or Germany and are quite popular in places like Nebraska, Kansas, and Oklahoma.  I was raised in Indiana, but the closest I've ever had to these is a Michigan pasty.  You could probably put just about anything you like in these, but beef, cabbage, and onions are the traditional staples.  My hubby thought they would be great with mushrooms, but he says that about everything.

The kiddo hates all three of those main ingredients, so of course, I had to save it for a day she wasn't going to be home for dinner.  It also takes a whole lot longer to make than I'm usually willing to spend cooking, but I knew my hubby would love it and the recipe would make a lot.  They turned out really yummy, and they were just as good reheated.  I stuck the leftovers in the freezer, and they would be handy hand sandwiches to pull out for lunches.

Bierocks

Prep time: 30 min Bake time: 20 min
Serves 12

2 loaves frozen bread dough, thawed
1 lb ground beef
1 large onion, chopped finely
1 small head of cabbage or 1/2 a large, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 tsp ground cloves
1 cup shredded cheddar

Preheat the oven to 350°.

In a large skillet, cook hamburger and onion until hamburger is cooked through and onion is fairly translucent. Add in chopped cabbage and cook until tender and wilted.  Place the filling in a colander and allow to drain for about 15 minutes as it cools. Return to pan and add salt, pepper, allspice, and cloves to taste. Adjust seasoning if needed.  Mix in cheese.

Gently punch down and divide the dough into 12 portions.  Roll each portion into a rectangle, approximately 3" by 6".

Put about a half a cup of the filling in each square.  Fold dough over to close and pinch edges.  Make certain seams are sealed well – if the dough has become too dry to easily stick easily, run a slightly wet finger next to the edges and proceed.

Place the bierock on a lightly-oiled baking sheet (or use a Silpat).  Cover with a clean tea towel.  If working at a time of year with low humidity, lightly spray the tops so they won’t dry. Repeat with the remaining dough and filling. Let rise about 20 minutes or so. and perhaps a bit longer in cooler weather (the tops should be smooth.) Bake 15 to 20 minutes until golden brown. Remove from baking sheet and place on a wire rack.  While still warm, brush tops with butter.

These are good hot and cold.  They freeze well and heat up easily in the microwave wrapped in paper towel or in the oven for 10 minutes.