Bierocks using Rhodes Yeast Rolls

• servings: 18 servings
• active time: 15 minutes
• total time: 3 hours 45 minutes

Ingredients

1 pound Ground Beef (85 %)

4 cups Cabbage (shredded)

1 Small Onion (1/2 cup diced medium onion)

1 Tablespoon Olive Oil

1/2 teaspoon Black Pepper (1 teaspoon)

Salt to taste (1 teaspoon)

1 package Frozen Rhodes Yeast Rolls 36 Ct (will use about 18)

Flour (for dusting surface)

Directions

Making the filling

Heat the oil in a large skillet over medium heat.

Saute the onions in the oil until just soft.

Add in the ground beef and cook until just cooked through. Drain the meat, if desired, then season with salt and pepper, turn off the heat and stir in the cabbage. * See notes.

Let the mixture cool to room temp before filling the bierocks, or refrigerate for up to 3 days.

Preparing the dough

Remove 18 dough balls and set on a baking tray and cover with Saran wrap. Let the dough thaw for 1.5 hours.

On a well floured surface, sprinkle a little flour on the dough and roll gently to about 1/16 of an inch thick. The dough will be slightly smaller than a regular corn tortilla.

Place a heaping 1/4 cup of the beef mixture into the center of the dough.

Fold up two opposite edges of the dough and pinch together.

Bring up one side of the dough and pinch together.

Bring up the final side of the dough and pinch together to form a tight seal.

Flip the bierock over and place on a parchment paper lined baking sheet.

Let the bierocks rest for 1.5 hours, to rise slightly.

Baking

Preheat oven to 350 degrees.

Bake the bierocks for about 25-30 minutes, until the top is lightly browned. Turn the pan 180 degrees halfway through.

Nutrition

• Calories: 80 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3.2 g
• Trans Fat: 0.3 g
• Cholesterol: 18 mg
• Sodium: 154 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g