Bierocks, a popular dish with German roots, are savory pastries filled with a delicious mixture of ground beef, cabbage, and onions. This recipe combines the traditional flavors of bierocks with the convenience of Pillsbury crescent rolls, making it a breeze to prepare. Whether you’re hosting a gathering or simply craving a comforting meal, these bierocks are sure to impress. Let’s dive to create this mouthwatering dish.
Equipment
- Large skillet
- Baking sheet
- Parchment paper (optional)
- Pastry brush
Ingredients
For the filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cups cabbage, finely shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the pastry
- 2 cans Pillsbury crescent rolls
Instructions
- Preheat your oven to 375°F (190°C).
- Set heat to medium and cook ground beef in a large skillet until browned. Drain any excess fat.
- Add the chopped onion to the skillet and cook until it becomes translucent.
- Stir in the shredded cabbage, garlic powder, dried thyme, salt, and black pepper. Cook until cabbage become soft.
- Remove the skillet from heat and set aside to cool slightly.
- Unroll the crescent roll dough and separate it into individual triangles.
- Place a spoonful of the beef and cabbage filling onto the wide end of each crescent roll triangle.
- Roll up each triangle, starting from the wide end, and tuck in the sides to seal the filling inside.
- Arrange the filled crescent rolls on a baking sheet lined with parchment paper or greased lightly.
- Optional: Lightly brush the tops of the bierocks with melted butter or beaten egg for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
- Remove from oven. Before serving let them slightly cool.
Recipe Tips
- Make sure to drain any excess fat after browning the ground beef to avoid a greasy filling.
- Finely shredding the cabbage ensures that it cooks evenly and blends well with the other ingredients.
- If desired, you can customize the filling by adding ingredients like grated cheese or diced bell peppers for extra flavor and variety.
What to Serve with Bierocks
- Bierocks are great on their own, but you can serve them with a side of spicy mustard or ketchup for dipping.
- Pair them with a crisp green salad to add freshness to the meal.
- Bierocks also make a satisfying lunch or dinner when accompanied by a bowl of hot soup, such as tomato or vegetable.
Health Benefits of Bierock
- Bierocks offer a good source of protein from ground beef, which is essential for muscle development and repair.
- Cabbage, a key ingredient in bierocks, is rich in vitamins C and K, and it also provides dietary fiber, which aids digestion.
Conclusion
The bierock recipe using Pillsbury crescent rolls offers a convenient and delicious way to enjoy these traditional German-inspired pastries. With a flavorful filling of ground beef, cabbage, and onions wrapped in a flaky crescent roll crust, these bierocks are a crowd-pleasing treat. They can be served as a main course or sliced into smaller portions for appetizers at parties. The ease of preparation and delightful taste make bierocks a comforting choice for any occasion.
More Amazing Recipes
- Bierocks Recipe Pioneer Woman
- Authentic German Bierocks Recipe
- Pioneer Woman Creamy Chicken Stuffed Crescent Rolls
- Italian Beef Egg Rolls
Bierock Recipe Pillsbury
Equipment
- Large skillet
- Baking sheet
- Parchment paper (optional)
- Pastry brush
Ingredients
For the filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cups cabbage, finely shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the pastry
- 2 cans Pillsbury crescent rolls
Instructions
- Preheat your oven to 375°F (190°C).
- Set heat to medium and cook ground beef in a large skillet until browned. Drain any excess fat.
- Add the chopped onion to the skillet and cook until it becomes translucent.
- Stir in the shredded cabbage, garlic powder, dried thyme, salt, and black pepper. Cook until cabbage becomes soft.
- Remove the skillet from heat and set aside to cool slightly.
- Unroll the crescent roll dough and separate it into individual triangles.
- Place a spoonful of the beef and cabbage filling onto the wide end of each crescent roll triangle.
- Roll up each triangle, starting from the wide end, and tuck in the sides to seal the filling inside.
- Arrange the filled crescent rolls on a baking sheet lined with parchment paper or greased lightly.
- Optional: Lightly brush the tops of the bierocks with melted butter or beaten egg for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
- Remove from oven. Before serving let them slightly cool.
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