Bierrocks III

The filling is very flavorful, but there is NO WAY 16 ounces of refrigerated dough will roll out into 18 1/4-inch portions. When I tried, I got very think “rocks,” with more than half the filling leftover. Two more 16-ounce containers of dough later, I still have leftover filling. I ended up using one container to make nine pastries. The doughier ones are much better than the thin ones of my initial batch. Also, I recommend wrapping these like a burrito rather than bringing four corners together and serving with mustard.

I loved these, many moons ago, a “boyfriend ” made these and they were delicious. At least I remembered it that way. but I thought maybe it was my huge crush on the cook. haha. I tried to roll out the dinner rolls, I had better luck just using my hands. also, it’s best if the meat mixture isn’t hot or too wet. I put a lot more pepper and added garlic. my friends lived them.

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.

So good! Made it and it vanished in no time, and My boyfriend and I like how we can eat it on the go in a way . We can easily bring them to work for lunches (if there are ever any leftovers to bring!)

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

My family loved these! I made some with bread dough and some with grands biscuits. The ones made with Grands biscuits were favored. I added some garlic and worcestershire for a little more flavor the second time I made it. Good warmed up too!

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.

This was very tasty! It was a little on the greasy side and I added some cheddar cheese.

Very tasty after adding garlic’onion and a lotw

I made this for my family tonight and they were really good! I used canned biscuits and added grated carrots, grated cheddar cheese and a tablespoon of Worcestershire sauce. I also brushed some melted butter on top and sprinkled on some garlic salt before putting them in the oven.

This is a great starter recipe, however it is a bit bland for my taste, I use bratwurst for the sausage and add 1 large carrot grated well to the mix along with a bit of liquid smoke and worcestrshire, and about a tablespoon of sugar to the meet mix, along with a healthy dose of fresh ground black pepper. My kids eat them faster than I can make them. But all in all a great recipe for learning how to make them.

Was super easy to make tasted great, I’ll definitely make it again.

Yummy! My mom makes what she called cabbage rolls (which I now know are called Beirrocks) for Xmas eve every year. This was far better. The sausage really adds flavor to it, my mom just used ground beef. Also, hers tended to be too much bread compared to fillings, as the dough rose too much. I used homemade dough from the master pizza dough on this site. It holds together and gives a much smaller amount of bread. very good!

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

Delicious! I live in Germany (everyone keeps telling me these aren’t German though) and I couldn’t find the correct type of dough at the supermarket. What I needed up finding worked well enough though. I served these at a dinner party and they were a big hit. I think they might be improved by adding minced garlic.

I make my own roll dough. Having made it several times I now add whatever spices I feel like I want that night. I’ve added caraway; tonight it was 1 tsp dry mustard and 1 tsp crushed coriander; I’ll use dill sometime later. We love them as is, but adding a couple spices make them even better.

These were great! I was really surprised how well they held together too. I added some shredded cheese on the dough before I put on the filling, used biscuit dough and cooked for 19 mins at 375.

These were simple and delicious.

These turned out nice. Used crescent roll dough and the coleslaw mix with green and purple cabbage and carrots. Only used groung beef and added a bunch of seasoning, garlic, ground mustard, parsely flakes and s/p. Good base recipe for me:)

Used a homemade sweet roll recipe for dough

I used the frozen rolls instead of the refigerated ones and the sandwiches were fantastic. Will make again.