Bierrocks III

Great recipe. This is the taste I grew up with in Kansas. The flavors may be a bit muted for some which is why I gave 4 stars and not 5. I usually like a bit more seasoning than this recipe calls for but this recipe is exactly what I remember growing up. I use a modified version of this recipe if you are looking for a little bit more of a flavor blast. Use homemade dough. A standard milk and butter dinner roll recipe works great for this. If the dough uses 3 1/2 to 4 cups flour then halve this recipe. I get 12 servings with half the recipe and 3 1/2 cups flour rolls. I also like to add another tsp of salt, smoked paprika, and garlic powder to taste. In my last batch I diced 4-5 small dill pickles and 1/4 cup shredded sharp cheddar cheese for a slight cheeseburger taste. Try cooking the meat and onions at the same time and then using the grease to sauté the cabbage before mixing. Make sure to drain extra water and grease before putting the mix into the dough balls. Lastly a good brushing of garlic butter and sprinkle of grated parmesan in the last 5 minutes of baking adds an amazing flavor burst.

I added some garlic and extra spices, but otherwise followed the recipe. They turned out fantastic..great for a quick take-along snack.

Never had those so I can't compare it with anything but they came out good. It was a bit bland side for me and took longer than I expected to roll the dough out and fill the meat. That's been said, I used the fridge flaky rolls so it was easy to prep the dough and now I know what it is, I can tweak the filling to however I like. I think it's a very versatile recipe so I will definitely make my version again. By the way, I made half of filling and used 2 cans of Pillsbury's Grands Buttermilk Biscuits, filled each biscuit with about 2 tbs of meat and it was perfect.

Very tasty after adding garlic'onion and a lotw

Love the recipe. I added a little Worcestershire sauce and used flaky layered refrigerator biscuits. I will be making these often!