Bierrocks I Recipe -
Bierrocks I Recipe

Bierrocks I

Recipe by  

"Pastry pockets filled with beef, cabbage, onions, and cheese. Can go straight from the freezer in to the oven."

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Ingredients Edit and Save

Original recipe makes 18 bierrocks Change Servings
  • PREP

    35 mins
  • COOK

    30 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs, yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour as necessary to form kneadable dough. Knead for a few minutes, then cover bowl and let dough rise one hour in a warm place.
  3. To Make Filling: Brown beef in a large saucepan; do not drain juices. Add onion and cabbage to skillet and continue cooking until onion is soft; add salt and pepper to taste. Let cool.
  4. After dough has risen, roll out hunks of dough (about the size of tennis balls) as thin as possible. Place 1/2 slice of cheese on dough, top with filling, then place other 1/2 of cheese on top of filling. Fold over and seal like a turnover (moistening edges with water may help seal them). Place on a baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or until golden brown. Serve immediately or cool and freeze for later. To reheat frozen bierrocks simply bake until hot.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Thanks for a wonderful recipe, Andi! I have made this several times with many variations. Your filling was good enhanced with grated Parmesan cheese in place of American, garlic powder and pepperoni pieces. I have also made it with ground beef, bacon and onion.The dough is wonderful for any kind of baked sandwich. Here's a yummy variation without cabbage and hamburger: spread the dough rounds with cream cheese, then layer with cotto salami, parmesan cheese, ham or chicken slices, onion slice, tomato slice and green pepper slices. Mmmm Good!

Most Helpful Critical Review
Jan 25, 2003

These are pretty good. I don't know if I used too little cheese, but the filling was kind of bland. I definitely want to try them again because I love the idea and the dough was really delicious and easy to make. I'll probably tweak the filling a little bit...maybe try pizza toppings or fajita ingredients. These keep well in the freezer and reheat for a quick dinner or lunch.

Apr 02, 2008

The final product was too much dough and too little filling. Both tasted good but the wrong ratio was disappointing. This it probably a result of my poor stuffing technique. I would like to try it again and hope for better results.

Dec 10, 2007

I loved this recipe, though it took longer than I thought it would (I made everything from scratch and was cooking a couple other recipes simultaneously). I did not add enough salt to the beef and cabbage mixture, so we had to add salt while we ate it. These are perfect portions and easy to eat. I was pleasantly surprised at how professional these turned out with the beautiful golden top, just the right crisp outside and perfectly tender bread inside. I froze the last 5 and put 5 leftovers in the fridge for lunch for two days. I actually used sharp Chedder cheese for half and Swiss cheese for the other half. The Swiss wasn't very strong so I would use a different one than that, but these were such a treat. A great companion to these were the German Red Cabbage and the German Potato Pancakes. I served these three together tonight and I couldn't get enough! Thanks for the recipe!

Oct 13, 2005

Wonderful pastry! I added about 1/2 cup Worcestershire sauce and chopped garlic to the filling. I also used sharp cheddar instead for more flavor. This is a keeper!

Feb 06, 2003

I wasn't too sure about this recipe, but they came out pretty good. Make sure not to use too much dough for each. The ones I prepared at the beginning came out quite larger than the others. My husband really likes them, so I'm sure I'll get my practice making these!!

Mar 16, 2007

The kids knicknamed these "Irish Cheeseburgers". We love them. The dough is great for any filling(homemade pocket sandwiches). Use up leftovers: sloppy joes,taco meat. Try using up sm portions of turkey or chicken. Add veggies like onions, peppers( for fajita style)Use your imagination!...Whatever your gang likes. These freeze extremely well, just put them in gallon ziplock bags and label with the filling, they all look alike when baked.

Apr 14, 2007

These were really good, considering the average reviews. I loved the dough! I did add some garlic powder, paprika, and worcestershire sauce to the beef. They were a bit time consuming, but I will be making these again!!! What a great recipe to try!


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 608 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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