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.

Recipe Summary

prep:
1 hr 40 mins
cook:
25 mins
total:
2 hrs 5 mins
Servings:
18
Yield:
1 1/2 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.

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  • 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.

Nutrition Facts

287 calories; protein 10.7g; carbohydrates 11.9g; fat 21.6g; cholesterol 48.2mg; sodium 523mg. Full Nutrition
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Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2006
This was a very tasty dish, even with the few ingredients included. My husband loved it. He rarely tells me anything is good, even though it is, so it was defintely "out of the park" on this one! I added some shredded carrots to mine, and it came out wonderful. I was tempted to add "something else" to it, but left it alone and it turned out great! I do have two words of advice: Drain the fat off of the beef! One should always do this no matter what is being prepared. The fat and grease will get into whatever you are cooking and leave an unpleasant taste and it will come out greasy. Secondly, I highly recommend letting the meat and cabbage filling cool completely before filling the pastry dough. Also, do not unroll the crescent rolls, or dough of your choice, until the moment you are ready to use it. They should both be cold. I found that putting the filling onto the dough while it was still hot/warm began cooking the dough and made it fall apart. Also, a bit of flour on your "assembly area" doesn't hurt either. I made it with both crescent rolls and buttermilk biscuits, to see if it made a difference. In my opinion, the buttermilk biscuits tasted the best. The crescent rolls kind of overshadowed the meat and cabbage. The biscuits just added a hint of flavor and complemented the meat and cabbage perfectly. I will definitely make this dish again! Read More
(58)

Most helpful critical review

Rating: 3 stars
09/23/2011
First- I made my own pastry from scratch and it was fantastic and I will not use anything else now. The filling I thought was incredibly bland (I followed the recipe initially and tasted the filling before coming to this conclusion). I wound up adding extra salt pepper some garlic and about 2-3TB of deli mustard. After these fixes these were outstanding wonderful pub food delights! Read More
(5)
70 Ratings
  • 5 star values: 43
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/23/2006
This was a very tasty dish, even with the few ingredients included. My husband loved it. He rarely tells me anything is good, even though it is, so it was defintely "out of the park" on this one! I added some shredded carrots to mine, and it came out wonderful. I was tempted to add "something else" to it, but left it alone and it turned out great! I do have two words of advice: Drain the fat off of the beef! One should always do this no matter what is being prepared. The fat and grease will get into whatever you are cooking and leave an unpleasant taste and it will come out greasy. Secondly, I highly recommend letting the meat and cabbage filling cool completely before filling the pastry dough. Also, do not unroll the crescent rolls, or dough of your choice, until the moment you are ready to use it. They should both be cold. I found that putting the filling onto the dough while it was still hot/warm began cooking the dough and made it fall apart. Also, a bit of flour on your "assembly area" doesn't hurt either. I made it with both crescent rolls and buttermilk biscuits, to see if it made a difference. In my opinion, the buttermilk biscuits tasted the best. The crescent rolls kind of overshadowed the meat and cabbage. The biscuits just added a hint of flavor and complemented the meat and cabbage perfectly. I will definitely make this dish again! Read More
(58)
Rating: 5 stars
12/28/2006
use a rolling pin on refridgerator biscuts. works the best and i've tried crescent rolls and pie crust before w/ this turned out too sweet or unflavored. the flaky biscuits work the best for some reason:) Read More
(27)
Rating: 5 stars
09/14/2003
These were great! I made the dough in my bread machine using a slightly sweet roll recipe. For the sausage I used RB Rice medium. Can't beat RB Rice!! And to make this easier I used bagged coleslaw. DEFINITELY a time saver. I believe I used quite a bit more than 5 cups too. Turned out great!! Read More
(19)
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Rating: 5 stars
09/14/2003
I made these for a surprise birthday party and they were gobbled up so quickly I wasn't able to try one myself. I had to beg my husband to let me have a bite of his! Yum yum! Read More
(15)
Rating: 5 stars
09/25/2007
I grew up eating these. In my family, we call these "Krautburgers." My mother makes them with large size frozen dinner rolls and serves them with extra butter. YUM!!! Read More
(13)
Rating: 5 stars
06/10/2005
Good! I've never had a bierock before but was intrigued by the recipe and am always looking for homemade things for hubby to take to work so he doesn't eat garbage... The only thing I did different was (like the other reviewer) using frozen dinner rolls. I just stretched them out with my hands to make big circles and then filled them. One thing though - you need more like two tablespoons of filling per circle if you want to end up with 18 (1 1/2 dozen) bierrocks. Great recipe and I will make it several times in the future I'm sure! Read More
(11)
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Rating: 5 stars
11/12/2003
This recipe was great. I did use frozen texas dinner rolls instead of the refridgerator kind. They were tasty and they have frozen very well. I take them out the night before and put them in the fridge then microwave them for about 1.5 min. Super fast lunch and much more affordable then "hot pockets". Read More
(7)
Rating: 5 stars
06/25/2006
great! used homemade dough... loved it! Read More
(5)
Rating: 3 stars
09/23/2011
First- I made my own pastry from scratch and it was fantastic and I will not use anything else now. The filling I thought was incredibly bland (I followed the recipe initially and tasted the filling before coming to this conclusion). I wound up adding extra salt pepper some garlic and about 2-3TB of deli mustard. After these fixes these were outstanding wonderful pub food delights! Read More
(5)
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