Saturday, July 14, 2012

Bierocks {Recipe #45)

For those of you who have never had a beirock or "runza" you are missing out.

These pocket sandwiches are super hearty, tasty and surprisingly EASY to make!


{borrowed, adapted and enjoyed from Country Woman magazine}
It said it yeilds 12 servings... but we cut it in half and it made 9! So .. proceed with caution! ... or hunger. :)

4 1/2 cups of flour divided
1/4 cup sugar
2 pkg (1/4oz each) active dry yeast
1 tsp. salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

2 lbs lean ground beef (90% lean)
2 medium onions chopped
4 cups chopped cabbage
2 tsp. seasoned salt
1 tsp. garlic powder
1 tsp. pepper

1) Put 1 3/4 cups of flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120 - 130 degrees Fahrenheit. Pour heated liquid mixture over flour mixture; add the eggs and beat with an electric mixer on low until blended. Change setting to high and beat for an additional 3 minutes. Stir in the remaining flour and knead the mixture until smooth and elastic, about 6-8 minutes. 
2) Grease a bowl and place the dough in it. Cover and let rise in a warm place for 1 hour. {if using rapid rise yeast, let rise for 30 minutes}
3) While dough rises: Brown beef and onions in a large skillet over medium heat. Drain once it is all free of pink. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
4) Punch dough down (fun!) and divide into 12 portions and cover with plastic wrap. Work with one piece at a time roll into a 6 inch square and place a 3/4 cup of filling in the center of the dough. Fold over the dough and pinch edges tightly shut to seal.
5) Place filled pockets on a greased baking sheet. Bake at 350 degrees Fahrenheit for 18-20 minutes or until golden brown. Serve hot!


Overall this recipe was delicious and really easy! Great for a chilly day! The true challenge will be figuring out what to do with the leftover cabbage... :)

What is your favorite bierock recipe?

All for now,


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