Bierrocks
"Pastry pockets filled with beef, cabbage, onions, and cheese. Can go straight
from the freezer in to the oven."
INGREDIENTS:
a.. 1-1/3 cups milk, lukewarm
b.. 2 tablespoons and 2 teaspoons vegetable oil
c.. 1-1/3 eggs, beaten
d.. 1-1/3 (.25 ounce) packages active dry yeast
e.. 1/3 cup white sugar
f.. 3/4 teaspoon salt
g.. 4 cups all-purpose flour
h.. 1-1/4 pounds lean ground beef
i.. 2/3 onion, chopped
j.. 1/3 medium head cabbage, chopped
k.. 12 slices American cheese
l.. 2/3 egg, beaten
m.. 2 teaspoons sesame seeds (optional)

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DIRECTIONS:
1.. Preheat oven to 350 degrees F (175 degrees C).
2.. To Make Dough: In a large bowl, mix together milk and oil. Stir in eggs,
yeast, sugar, salt and 5 cups of flour. Mix well adding remaining cup of flour
as necessary to form kneadable dough. Knead for a few minutes, then cover bowl
and let dough rise one hour in a warm place.
3.. To Make Filling: Brown beef in a large saucepan; do not drain juices. Add
onion and cabbage to skillet and continue cooking until onion is soft; add salt
and pepper to taste. Let cool.
4.. After dough has risen, roll out hunks of dough (about the size of tennis
balls) as thin as possible. Place 1/2 slice of cheese on dough, top with
filling, then place other 1/2 of cheese on top of filling. Fold over and seal
like a turnover (moistening edges with water may help seal them). Place on a
baking sheet, brush with egg wash and, if desired, sprinkle with sesame seeds.
5.. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes or
until golden brown. Serve immediately or cool and freeze for later. To reheat
frozen bierrocks simply bake until hot.
Hope you all enjoy these,
Gretchen