Bierocks Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
• Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
• Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Steps:

• Preheat oven to 350°.
• Brown onion, garlic and ground beef in a large skillet over medium-high heat for about 4 minutes.
• Add red pepper flakes and continue cooking until the ground beef is fully cooked. (If using fresh cabbage, add here and cook until soft.)
• Drain extra fat out of the skillet then stir in drained sauerkraut and Worcestershire. Heat through and set aside.
• Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish.
• Spread beef mixture on top and cover with cheese.
• Lay second package of crescent roll dough over the top of the beef and cheese mixture.
• Bake for 25-30 minutes or until golden brown.

Steps:

• Preheat oven to 350.
• Shred Cabbage.
• Brown Ground Beef with onion, garlic powder,.
• and salt and pepper.
• Drain Fat.
• Add Cabbage and saurkraut.
• Cook 3-4 min to soften cabbage.
• Grease 9x13 pan.
• press 1 package of crescent rolls in bottom of pan.
• Add Ground Beef Mixture.
• Top with Cheese.
• Put second Package of crescent rolls on top.
• Bake 20-25 Minutes.

Steps:

• Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
• In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
• Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
• Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Steps:

• 1. Brown the ground beef, sausage and onion together until the meat is no longer pink. Drain.
• 2. Add the shredded cabbage and carrot; steam until they are tender. Add soups and seasonings, and keep warm.
• 3. Spray a deep 9"x13" casserole pan with cooking spray. Take one can of biscuits (pulled in half) and lay out in the bottom of the pan. Bake crust in a preheated 350 degree oven about 5-7 minutes to give it a chance to get half baked.
• 4. Pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese and poke cubed Velveeta in evenly throughout cabbage mixture . Take the 2nd tube of biscuits (pulled in half) and place over the top.
• 5. Bake for another 25-30 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking)

Steps:

• Brown the ground beef and onion together until the meat is no longer pink. Drain well.
• Add the shredded cabbage and carrot; steam until they are tender.
• Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
• Lightly spray a 9"x13" pan or casserole with cooking spray.
• Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
• Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
• Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
• Sprinkle with cheese.
• Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
• Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

Steps:

• 1. Brown beef and onion together and drain. Boil cabbage until tender and drain. Combine hamburger/onion with 1 can soup, cheese, and cooked cabbage. Spray 9x13 pan and line bottom with 1 pkg of crescent rolls; press. Bake 8 to 10 min at 350 degrees til brown lightly. Cover with mixed ingredients and top with second pressed crescent rolls. Bake 30 min at 350 degrees of until golden brown.

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

Steps:

• Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
• Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
• Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
• Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.