Bierocks

Bread Dough:

• 2 teaspoons sugar
• 1/4 cup warm water
• 1 package active dry yeast, 2 1/4 tsp
• 2 cups or so flour
• 3/4 cup milk 
• 1/2 tsp salt
• 1 Tbsp butter
• 1 tsp dried herbs, optional

1. Heat milk to temperature just below boiling point. 
2. A thin skin forming over milk indicates sufficient heating; remove from heat; let cool to room temperature. 
3. In a large bowl, add sugar, warm water and gently stir in yeast. 
4. Let stand 5 minutes, do not stir, mixture will bubble up. 
5. Blend in milk, salt, butter and flour; mix well. 
6. Turn dough onto floured surface; knead several minutes until smooth and elastic, add more flour if needed. 
7. Butter bowl and set dough in, turn until all sides are coated slightly. 
8. Cover bowl with damp cloth; let rise 30 minutes in warm area.

Filling:

• 8 cups cabbage, chopped
• 1 sweet onion, chopped
• 1 Tbsp Butter
• 1 Tbsp olive oil
• 1 lb ground beef
• 2 tsp sugar
• 2 Tbsp vinegar of choice
• 2 tsp salt
• 2 tsp pepper
• 2 cup mozzarella cheese, grated
• ¼ Cup butter, melted

1. Sauté cabbage and onion in 1 Tbsp butter and oil. 
2. Cover and steam for 30 minutes. 
3. Brown ground beef in a large pan; drain well. 
4. Add cabbage and onion mixture, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. 
5. Divide bread dough into 24 portions and roll out into about 6 inch circle. 
6. Divide filling among 24 circles, about 1/3 cup for each. 
7. Place mozzarella cheese on top of filling. 
8. Pull edges around filling and pinch to close.
9. Place on a large sprayed baking sheet, pinched side down. 
10. Brush tops with melted butter. 
11. Bake at 350 degrees F 30 to 35 minutes. 

Makes 24 servings.

Variations:

Bread: Use two 1 pound loaves frozen bread dough, thawed

Meat: use ground (or not) turkey, pepperoni, sausage, pork or chicken

Seasonings: Add 2 Tbsp Worcestershire sauce or jalapenos and cumin or oregano, sun dried tomato or garlic, parsley, allspice or curry.

Cheese: Use Swiss, feta, cheddar, pepper jack or your favorite…