Bierrocks – Beef and Cabbage
A Pocket of Rich and Hearty Bread, stuffed with Ground
Beef, American Cheese, Cabbage and Onion
Rib-sticking Full-flavor Makes Them Perfect for Dinner or Lunch
Makes 9 Pockets
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons olive oil
1 large egg
9 slices American cheese
Beef and Cabbage Filling (recipe follows)
1 egg, beaten
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 9 equal pieces; roll each to 6-inch circle. Place 1 cheese slice on each circle. Top with about 2/3 cup Beef and Cabbage Filling on one half of circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on baking sheets brushed with olive oil. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush tops with beaten egg.
Bake at 400°F for 15 to 20 minutes or until done. Remove from sheets; serve warm. Refrigerate leftovers.
Beef and Cabbage Filling: In skillet, cook 1 pound lean ground beef over medium-high heat 5 minutes or until browned, stirring to crumble. Add 1 medium onion, chopped; 1-1/2 cups chopped cabbage, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook 5 minutes over medium heat, stirring occasionally until onion is soft. Remove from heat; drain and cool.
Serving Size: one pocket
Serving Weight: 191 grams
Calories: 470; Total Fat: 23 g; Saturated Fat: 9 g;
Cholesterol: 80 mg; Sodium: 820 mg; Carbohydrates: 45 g; Dietary Fiber: 2 g; Sugars: 10 g; Protein: 19 g