YUM! I have never made anything like this before, and I have never tasted a Bierock, either. It was great! Kind of like a "Hot Pocket" only better. I didn't use the white bread, but opted for the crescent roll dough as suggested by others and it was wonderful. I just smushed the triangles down, put meat on one, and used another to cover the meat. I didn't have a full pound of beef, so I also used some ground Italian sausage. I didn't use butter as a topping (uneccessary fat and calories), but did use the egg wash which gave these a nice brown shell. With the crescent rolls, however, I found that 15 minutes in a 350 degree oven was the perfect amount of time. I will definitely make these again... I was thinking of making bite sized ones for Sunday football get togethers. Thank you so much for the recipe!

I made this less of a "german" pocket, and more of a general "meat" pocket. Since it's a time consuming recipe, I cook the meat a day before making the pockets. It's also easier to work with cold meat. The first time I used the seasonings as stated minus the caraway, and no cabbage. Before filling, I mix low-moisture mozz cheese with the cold meat. I also used reduced fat "grands" canned biscuits. We agreed the lemon pepper was too much. This time I did the same, replacing lemon pepper with black pepper and pepper flakes. It was much better. I cool on a rack, wrap each pocket in saran then freeze all in a ziploc for a "grab n go" meal. Just remove from the saran, place on a paper towel, microwave, and go! I'm able to get 12 large pockets from 1 lb of meat w/cheese.

I made just a couple of small changes. I added just a couple shakes of red pepper flakes to the beef mixture, as well as 2 cups of shredded swiss once the misxture cooled. I also used the egg wash on the outside of the crusts and sprinkled with kosher salt and caraway seed. The dough was quite difficult to roll out and after these were cooked I thougth there was too much bread and not enough filling. However, I really enjoyed them and will be making them again! Next time I think I might add a drained can of diced tomatoes as well as a layer of mustard to the bread as another reviewer suggested!

These are pretty tasty little treats. I used my own dough. I left out the salt, but used the lemon pepper. Also used regualr cheddar cheese. Kind of a pain to fill, but once you bake them and stick in the freezer they are an awesome quick snack. Will definitely make again.

We really enjoyed these overall. DH didn't like, thought they were bland, but the rest of the crew raved. I made my own dough in the bread maker and rolled out. Will make again and serve for lunch.

Big hit with the boys, they loved them. I put a layer of poupon mustard which added a nice kick to them.

The only reason I didn't give this 5 stars is because I have a German grandmother who still makes her own dough. I, however, do not. I also couldn't find frozen dough, except in rolls. Instead, I bought refrigerated pizza crust and pressed it out enough to make 6 bierocks from each can, 2 cans/recipe. The kids loved helping with that part!

Great recipe except the caraway seed amount was waaaay too much. Next time I think I will add only a quarter of the amount or none at all.

This was very good. I did use the Pillsbury crusty french bread as suggested in one of the reviews. It was very easy. Everyone in my family loved them!

I should have read the other reviews before I made these. Followed the recipe and they were blah. Didn't use caraway seeds. Used frozen dinner rolls, they were easy to roll out. May try again with some suggestions from others. Thanks

The first time I made these was for "Oktoberfest" for a church group. I was running out of time, so I used pizza dough from the refrigerator case instead. I received lots of compliments, but knew they could be even better. The next time I made them, I added 2 cups of mozzarella cheese and used frozen yeast rolls. I let them thaw out and rise some, before rolling them out and bundling the meat mixture inside. They were fantastic!

Filling tasted GREAT! Only problem is they were very dry! I wasn't sure what to use for a dip or what to do to make the crust more moist??? Will make again once I figure that out :)

I've grown up on these and absolutely love them. All of my grandparents were born in Germany. I have a couple of suggestions....I add very finely diced green pepper to the cabbage and meat mixture. Our family frys them in a deep-fryer instead of baking them. Just fry until golden brown on each side - just a few minutes. What a difference!!

Yummy!!! I declared yesterday "Octoberfest" and my house and we enjoyed these along with German Potato Salad also from the site. I used pillsbury cresent rolls and they turned out great.

I made these as appetizers for an Oktoberfest party (at about 1/4 the size as specified in the recipe.) I ran the filling through my food processor once it had cooled, for a finer texture. I also undercooked them by about a minute or two and then froze them once cooled. For my party, I thawed them in the fridge and then warmed them up for about 5 min. in the oven. The bierocks were a huge hit at the party!

Good recipe, I always use Rhodes Frozen Bread Dough. Usually the dough is too cool if you are having a hard time rolling it out, let it set for about 10 minutes. Thanks for the recipe!