Bierocks (also called Runza) are meat-filled pocket pastries originating in Germany or Russia. The recipe was brought to the United States in the 1880s by German Russian Mennonite immigrants. They are filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown.
Sometimes I make them as individual, appetizer sized rolls and top them with a little parsley.
Bierocks (also called Runza)
1 lb Ground chuck
1 lb Hot Pork Sausage (I usually use Owens)
1 lb Shredded Cabbage ( I use a bag of coleslaw that has carrots and red cabbage)
2 cups sharp Cheddar Cheese
2 tsp Season All or Lawry's
2 tsp black Pepper
(play with your ingredients...try some chopped onions, jalapenos or monterey jack cheese)
Brown gound beef and sausage with cabbage until cooked thoroughly. Drain grease. Add pepper, seasoning and cheese.
1 package Rhodes Rolls or Rhodes Bread Loaves (thaw according to directions)
Make a hole in the pastry and fill with meat mixture. Pinch to seal and place seam side down on lightly greased baking sheet.
Bake @ 350 for 20-25 minutes until bread is golden brown. Serve warm.
They can be made ahead and frozen. I often double or triple the recipe and make large loaves (uncooked) and freeze them. When we're ready to eat them I take them out of the freezer and allow to defrost in the fridge.
Oh, they also look pretty with a little dash of dried parsley on top!
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