BEIROCKS
Dough:
1 pkg active dry yeast
1 c. lukewarm water
1 egg
1/4 c. sugar
1 tsp salt
1/4 c. melted butter
3 c. flour
Dough:
1 pkg active dry yeast
1 c. lukewarm water
1 egg
1/4 c. sugar
1 tsp salt
1/4 c. melted butter
3 c. flour
Filling:
1 lb ground beef
4 diced green onions
1 lb ground beef
4 diced green onions
1/3 head of cabbage, shredded
2 cloves of garlic
cheese to taste
¼ cup melted butter-reserve and do not mix with meat
Directions:
Prepare dough first so that it can rise while you are assembling the filling.
Dissolve yeast in lukewarm water with sugar. Wait 5 minutes then add egg, salt and melted butter and stir. Add half of the flour and stir until smooth. Add rest of flour and stir. Place in greased bowl, cover and let rise.
Brown the meat and season (to taste) with lots of salt garlic, pepper and garlic powder. Put cabbage and onion in another pan with some butter and cook (stirring often) until cabbage is limp and onion is translucent. Add cabbage and onion to the meat and toss together in the pan.
On a floured surface, roll out the dough into a big rectangle (a little thinner than a pie crust) and cut into 4 in. squares (approx.) I used a pizza wheel. Put filling in each square and pinch to close.
Place Beirock (pinched side down) onto a greased baking sheet. Brush tops with melted butter and sprinkle with salt. I made these little and think they were great for finger food!
Bake at 400 degrees for about 15-18 minutes.
Directions:
Prepare dough first so that it can rise while you are assembling the filling.
Dissolve yeast in lukewarm water with sugar. Wait 5 minutes then add egg, salt and melted butter and stir. Add half of the flour and stir until smooth. Add rest of flour and stir. Place in greased bowl, cover and let rise.
Brown the meat and season (to taste) with lots of salt garlic, pepper and garlic powder. Put cabbage and onion in another pan with some butter and cook (stirring often) until cabbage is limp and onion is translucent. Add cabbage and onion to the meat and toss together in the pan.
On a floured surface, roll out the dough into a big rectangle (a little thinner than a pie crust) and cut into 4 in. squares (approx.) I used a pizza wheel. Put filling in each square and pinch to close.
Place Beirock (pinched side down) onto a greased baking sheet. Brush tops with melted butter and sprinkle with salt. I made these little and think they were great for finger food!
Bake at 400 degrees for about 15-18 minutes.
These were the best I ever ever made!
Blessings to all who read this!
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