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| Bierrocks III |
"German pastry sandwiches filled with meat, cabbage and onions. If preferred, use any plain roll dough of your choice. Pastries can be frozen and reheated."
Ingredients :
- 2 (8 ounce) cans refrigerated dinner roll dough
- 1 pound lean ground beef
- 1 pound pork sausage
- 5 cups shredded cabbage
- 1 cup chopped onion
- 1/2 teaspoon salt
- 1/2 cup butter, melted
Instructions :
| Prep : 1H40M | Cook : 18M | Ready in : 2H5M |
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- Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
- In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
- Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
- Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.
Notes :
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