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The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I was confused as to how to form the dough, and I think mine looked more like calzones, but they still tasted great!A tip I learned from another recipe is to gather up the opposite corners of the square-shaped dough and squeeze them together, then to put the bierrock on the cookie sheet seam side down, so it looks like a bun or ball. Filling was twice what was needed to use one frozen loaf.Used crescent rolls for rest of filling.not like it.If you're going to make this, use 2 loaves of frozen bread, add 1 tbsp.Worchestershire, and dip in any but yellow mustard! I was confused as to how to form the dough, and I think mine looked more like calzones, but they still tasted great!A tip I learned from another recipe is to gather up the opposite corners of the square-shaped dough and squeeze them together, then to put the bierrock on the cookie sheet seam side down, so it looks like a bun or ball. I made this about 5 nights ago and last night DELISH!!My husband wants to know when its on the menu again!

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I had to make this with pizza dough since it's all they had at my local grocery store. the only thing i'll alter in the future is the salt, cuz they seemed pretty salty. anyway, great as is and VERY easy using crescent rolls! We add chili powder or Tex-Mex seasonings to the meat and cabbage.It was good, but I know it would be better with bread. We place grated cheese on top, just before closing up the bread dough. This is a solid recipe for me flavorwise, however the men in my life realy loved it so I'll be making it again. If I hadn't, I can't imagine that this would have had enough flavor (just me, I LOVE spice, it's a Texas thing). Next time I will go with something other than frozen bread dough. Make sure to buy extra frozen bread dough if you decide to make it with that: it will take two 1-lb loaves.When they have cooked, we add more grated cheese to the top and serve them with taco sauce. This was my first time making and eating bierrocks. I found it difficult to roll out the bread dough, but it was certainly worth the effort. I had a whole wheat pizza dough, so I rolled it out in a rectangle and cut into eight pieces.I substituted Johnsonville Sweet Italian Sausage for the ground beef and then added the salt and pepper to taste, using less than 1/2 tsp. I used a half package of onion soup mix to season the filling. I tried this recipe because I was looking for something different from what I normally cook and was happy with how well these turned out.I'll be putting this in my recipe box but next time I'll definitely decrease the amount of pepper, it was a bit too much for my taste. He said they were just like his Grandma use to make when he was a kid. My boys even loved them and they turned their noses up at the filling before they were put in the dough. Filling was twice what was needed to use one frozen loaf.I also made my own bread dough rather than buying it. Used crescent rolls for rest of filling.not like it.Worchestershire, and dip in any but yellow mustard!I made this very similar to the recipe as it reads. It needed a dipping sauce, but I don't know what I would dip it in...The only change I made was decreasing the salt and pepper slightly, since most people commented on that. EDIT: I tried these reheated the next day, with plain old ketchup, and they were way better! Beef and cabbage honestly does not need too much seasoning to be good comfort food.The sharp cheddar cheese really adds the extra flavor.

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I made the bread dough in my breadmaker with the plain white bread recipe, I also added diced green pepper to it.I also suggest slicing the cheese, rather than grading and adding right before rolling up, as the cheese gets lost in the mix.We used to go to a restaurant called 'My Favorite Piroshki' which specializes in beautiful sandwiches baked in bread dough.This recipe reminds us of one we ate there many times.I add some finely grated carrot and then put the cheese in after the meat cools so it won't 'disappear' into the meat mixture. I used butter tastin' Grands and followed the advice about keepin' it all cool for preparation.I also cut the onion down to a very small amount as the flavor seemed too dominating. I left out the cheese and they reminded me of the Runzas I used to eat as a little girl in the midwest. These things baked up deliciously, and I used a little chili powder and seasoning salt to give them a little kick.They freeze well and make for a quick, yummy lunch. Hope Hubby likes them, if there's any left when he gets home!!:) I used the dough from "Amazing whole wheat pizza crust" submitted by Marla to make this. we used ground turkey instead of beef, but you NEVER would have known the difference (plus it was healthier!The original recipe serving size of both recipes turns out to be the perfect amount to make 6-7 Bierrocks! I used pizza dough in a can and it worked wonderfully. ) also, i just used two packages of crescent rolls, pressing the seams of every two together, instead of the bread dough.I also made it without cheese, it turned out great. After living in Toronto and Montreal for 10 years, hard to live in a small region! Spiced it a little more, used a bit of garlic, cayenne, cumin and chili powder. made this way, we got eight delicious and hearty bierrocks! A German grandma from our church gave us the recipe for these.

игровой автомат ramses ii