I used this recipe as a basis for the bierocks I made. I used a pound of ground beef, and a half pound of hot sausage. I removed a little so I could sample it relatively unmolested. To the remainder I added some paprika to it, some Worcestershire, a little white wine,salt, pepper, and some MSG. It still tasted relatively flat before putting into the bread and baking it even with the extra seasoning. I can't say there was a huge difference in the fillings and I couldn't really tell you which was which once I put some mustard on it. One was slightly more savory when eating without mustard.
I used 1 Pepperidge farm butter flaky crescent, 1 Pilsbury regular crescent, and 1 Pilsbury French loaf.
The crescents were individual and looked neater, they tasted good. You can't get a lot of filling into them, however. Maybe a tablespoon and a half.
The French Loaf I did all in one shot. I rolled it out and put a lot of filling in it. and then pinched the edges and layed them on the seam so it would hold together easier. It came out much juicier due to the increased amount of filling. If you got a 4-5" piece, it held together fine. If you are going to do this for a party or something, I think making individual serving would be the right thing to do.
Overall, I loved them. I think the french bread was better than the crescents. A sweeter bread would of probably been great.
I served this with horseradish mustard, curry mustard, dijon mustard, and spicy brown.
1 user found this review helpful
Sep. 7, 2013