Bierrocks II Recipe -
Bierrocks II Recipe
  • READY IN 1 hr

Bierrocks II

Recipe by  

"Try this German recipe of beef and cabbage pastries."

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Ingredients Edit and Save

Original recipe makes 6 bierrocks Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook meat over medium heat until it is browned. Stir in onions and cabbage; cover and cook for 15 minutes. Remove from heat and stir in salt, pepper and cheese; let cool.
  3. Roll dough until it is about 1/4 inch thick. Cut into 6 squares and put meat filling on each square. Pinch dough together and place seam side down on cookie sheets. Let dough rise for 20 minutes, then bake in oven for 20 minutes or until brown.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

These are very tasty! I was confused as to how to form the dough, and I think mine looked more like calzones, but they still tasted great! A tip I learned from another recipe is to gather up the opposite corners of the square-shaped dough and squeeze them together, then to put the bierrock on the cookie sheet seam side down, so it looks like a bun or ball. Hope that helps!

Most Helpful Critical Review
Apr 24, 2008

Filling was twice what was needed to use one frozen loaf. Used crescent rolls for rest of filling..did not like it. If you're going to make this, use 2 loaves of frozen bread, add 1 tbsp. worchestershire, and dip in any but yellow mustard!

Jun 22, 2006

I made this about 5 nights ago and last night DELISH!! My husband wants to know when its on the menu again! I made the bread dough in my breadmaker with the plain white bread recipe, I also added diced green pepper to it. I also suggest slicing the cheese, rather than grading and adding right before rolling up, as the cheese gets lost in the mix.

Oct 07, 2003

We used to go to a restaurant called 'My Favorite Piroshki' which specializes in beautiful sandwiches baked in bread dough. This recipe reminds us of one we ate there many times. I add some finely grated carrot and then put the cheese in after the meat cools so it won't 'disappear' into the meat mixture. I also cut the onion down to a very small amount as the flavor seemed too dominating.

Aug 28, 2006

Just a remark, Bierrocks are not german. It's a traditional polish dish... yummi but polish

May 10, 2006

Yummy! I used butter tastin' Grands and followed the advice about keepin' it all cool for preparation. These things baked up deliciously, and I used a little chili powder and seasoning salt to give them a little kick. Hope Hubby likes them, if there's any left when he gets home!! :)

Jun 23, 2003

These were wonderful! I left out the cheese and they reminded me of the Runzas I used to eat as a little girl in the midwest. They freeze well and make for a quick, yummy lunch. I enjoy bringing them to friends for lunch. Everyone loves them.

Mar 01, 2011

Great! My grandma from Russia used to fix this for us. I've been looking for this recipe for years. Thank you Laurel. I just added worchestire and dried oregano. Sprinkled w/ paprika. Yummy! Judes


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 981 mg
  • 39%

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

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