Kim Van Pelt Recipe ∶ Kraut Bierocks

These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.

Ingredients

• 1 ½ (.25 ounce) packages active dry yeast
• ½ cup white sugar
• 2 cups warm water
• 4 cups all-purpose flour
• ½ cup powdered milk
• 1 ½ teaspoons baking powder
• ½ cup shortening
• 1 pound lean ground beef
• 1 pound ground Italian sausage
• 1 cup chopped onion
• 3 cups shredded cabbage
• 3 tablespoons prepared mustard
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• ½ cup shredded, processed American cheese
• ½ cup shredded Cheddar cheese

Cooking Directions

1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. Bake in preheated oven for 20 minutes, or until golden brown.

Nutrition Facts

• calories630.4
• carbohydrateContent55 g
• cholesterolContent69.3 mg
• fatContent34.3 g
• fiberContent2.2 g
• proteinContent24.6 g
• saturatedFatContent12.8 g
• sodiumContent1129.3 mg
• sugarContent13.9 g