bierocks.

this is another favorite recipe of mine for quick lunches and snacks that you can pop outta the fridge or freezer and right into the microwave.
it does however take up an afternoon to make them up...but worth it (to me) in the long run.

bierocks...my version anyway.

what you need:
i use rhodes brand texas size frozen dinner rolls.
any brand should work as long as they are x-large or texas size.

you need to thaw them out a few hours before you are going to start.
mine were thawing slowly, so i set them outside in the sun for an hour...
they will then look like this.

which is just how you want them.

for the filling you will need:
1 1/2 pounds hamburger...browned and drained.

1/2 c onion
3 c finely chopped cabbage.

1/2 c water

1/2 tsp each salt & pepper
a few sprinkles of garlic salt.

a few dashes of tabasco sauce
don't worry...it's not hot...it just adds to the flavor.

add the cabbage, onion, water, salt, pepper, garlic salt and tabasco to the hamburger...cook on med heat for 5 minutes then knock it down to a simmer for 25-30 min or until cabbage and onions are cooked through...stirring occasionally.

when it's done, add 3 cups shredded chz .(any flavor you want) then let mixture cool a bit before filling.

next get out your rolling pin and flour...and your step stool if your only 5 feet tall and can't reach your own kitchen countertop.

i usually flour and pat down the rolls to get the air out and make a pile before i start filling.

then roll them out as flat as you can get them...about soft taco tortilla size.
add about 2 tbl of meat mixture to the middle. 

gather it up at the top and pinch shut...then give it a little twist and put on baking sheet so that the twist is facing down.  make sure it is pinched all the way shut, or you will have it oozing out all over when it bakes.

once you have filled a baking sheet...9 at a time usually fits well on mine, let the dough rise for 15 minutes.
pop into a 350 degree oven and bake for 20-30 min or until bread is golden brown on top.

see what happens when it doesn't get pinched shut all the way? ...egh

when they are done, let them cool and then wrap them up individually in cling wrap
or my favorite..press n seal.

and as always with me, i made a double batch.
the way i see it, if i'm gonna go to all that trouble then i'm gonna make it worth it.

and...if you run out of mixture and have extra rolls, fill them up with ham & cheese,
or cut up hot dogs and cheese, anything would really work.  bake for the same time and temp.
just make sure you label which ones are which, unless you like the element of surprise.

and... if your really lazy, just line cresent roll squares in the bottom of a 9 x 13 baking dish and put your bierocks mixture on top and cover with another layer of cresent rolls and add shredded cheese on top and bake for 30 min at 350* to make a bierock casserole.

i usually keep a few in the fridge and the rest in the freezer and keep replenishing the ones i take out of the fridge as i go.

to reheat from fridge: unwrap, poke with fork on top and pop it in the microwave for a minute or so.

enjoy!