Easy German Bierocks (Runza)

1 . Stage

Spray a 13x18-inch rimmed baking sheet with cooking spray. Place frozen rolls onto the baking sheet and cover with sprayed plastic wrap. Let thaw and rise until doubled in size, 3 to 5 hours.

2 . Stage

About 45 minutes before the dough has fully risen, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in onion and cook until soft and translucent, about 5 minutes. Add cabbage and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, then spread mixture onto a rimmed baking sheet. Let cool until dough is ready, 20 to 30 minutes.

3 . Stage

Heat 2 inches oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).

4 . Stage

While the oil is heating, flatten a dinner roll with your hands or a rolling pin; place several tablespoons of cooled cabbage mixture into the center. Pull dough edges over the filling and pinch to seal. Repeat with remaining rolls and filling.

5 . Stage

Working in batches of three, fry bierocks in hot oil until golden brown, 2 1/2 to 3 1/2 minutes per side. Drain on paper towels.