When I hear “leftovers again?” or “not something wrapped in a tortilla” I know it’s time to change things up! Yes, I get into dinner ruts just like everybody else, especially when our schedule is busy and meal planning has gone out the window.
With the start of school and the cooler days lately I thought it was the perfect time to make beirocks! Beirocks are meat and vegetable filled pocket pastries that originated in Eastern Europe, either Germany and/or Russia. They typically have a filling of cooked ground beef, cabbage, onion and seasonings. Variations include adding bell peppers, cheeses, jalapenos, mushrooms and more. You could get crazy and fill them with pepperoni and cheese or ham and cheese, but then you basically just have a homemade Hot Pocket!
This recipe uses frozen bread dough. If you are feeling extra energetic and want to make the bread from scratch too, that would be great. However, frozen dough works well for this recipe, is cheap and saves a lot of time!
3 (1 lb each) loaves of frozen white bread dough
1.5-2 lbs ground beef
1 large onion, chopped
1 small head of cabbage (or 1/2 large) chopped
1 bell pepper, diced
2 cups shredded cheese (optional)
1 TBSP chopped garlic
Salt & Pepper to taste
- Remove frozen bread dough from package and thaw according to package directions. Usually: Place in a pan sprayed with non-stick cooking spray. Cover with plastic wrap or a clean kitchen towel and allow to thaw on the counter, about 4 hours.
- When dough is thawed preheat oven to 375° and proceed with cooking the filling.
- Brown ground beef in a large high-sided skillet or dutch oven. Drain excess fat.
- Add chopped cabbage, onion, garlic and bell pepper, cooking until tender.
- Add salt and pepper to taste, start with 1/2 tsp of salt and 1/2 tsp of pepper and add more if needed.
- When filling is cooked divide each dough loaf into 6 pieces.
- Roll dough pieces into thin circles 6-7 inches wide.
- Scoop filling by 1/3 or 1/2 cup measure and place in center of dough. Add cheese if using.
- Fold over to make half-circle and seal edge. Pressing the edge with a fork is an easy way to seal.
- Place on ungreased baking sheet and bake for 15-20 minutes or until bread is golden brown.
- Removed to wire rack to cool slightly before serving. Best served hot. For added flavor spread a little butter over the top or serve with sour cream on the side for dipping.
Step by Step Photos: