Has anyone heard of or made these. I've been googling and they all call
for sweet bread dough. I'm thinking of trying them with puff pastry, just
because I have some that needs to be used up. Basically it's sauted ground
beef, onions and shredded cabbage with seasonings, baked in a sweet bread
dough. Something like turnovers. One site said they were like "hot
pockets".....tia...Sharon

In article >, "biig" >
wrote:

> Has anyone heard of or made these. I've been googling and they all call
> for sweet bread dough. I'm thinking of trying them with puff pastry, just
> because I have some that needs to be used up. Basically it's sauted ground
> beef, onions and shredded cabbage with seasonings, baked in a sweet bread
> dough. Something like turnovers. One site said they were like "hot
> pockets".....tia...Sharon

I've made these a few times, but not for years. It's about time again!
I used frozen bread dough. I also used ground beef, although the recipe
called for shredded beef (basically pot roast).

--
Dan Abel
Petaluma, California USA

"biig" > wrote in message
...
>
> Has anyone heard of or made these. I've been googling and they all call
> for sweet bread dough. I'm thinking of trying them with puff pastry, just
> because I have some that needs to be used up. Basically it's sauted
> ground beef, onions and shredded cabbage with seasonings, baked in a sweet
> bread dough. Something like turnovers. One site said they were like "hot
> pockets".....tia...Sharon

I went to a high school that served krautburgers. They're the best of the
three. They're baked in a soft bread dough. Runzas are a good second. The
bread isn't as soft or as thick and it's usually a little sweeter. Bierocks
are a distant third and will only do if can't get or can't make the other
two. The seasonings can vary a little but they're pretty much all three
made with ground beef, cabbage and onion. Some times other stuff is added.

Ms P

biig > wrote:

> Has anyone heard of or made these. I've been googling and they all call
> for sweet bread dough. I'm thinking of trying them with puff pastry, just
> because I have some that needs to be used up. Basically it's sauted ground
> beef, onions and shredded cabbage with seasonings, baked in a sweet bread
> dough. Something like turnovers. One site said they were like "hot
> pockets".....tia...Sharon

I make a runza casserole with puff pastry several times a year.
It's much easier than trying to make stuffed runzas.

-sw

On Nov 18, 2:12*pm, "biig" > wrote:
> * Has anyone heard of or made these. *I've been googling and they all call
> for sweet bread dough. *I'm thinking of trying them with puff pastry, just
> because I have some that needs to be used up. *Basically it's sauted ground
> beef, onions and shredded cabbage with seasonings, baked in a sweet bread
> dough. *Something like turnovers. *One site said they were like "hot
> pockets".....tia...Sharon

You can make them with frozen dough - sweet roll if you want 'em
sweetish (not Swedish ;-) or regular bread dough. Individually
frozen dinner roll dough would probably be easiest.

I would think that puff pastry would be too rich. My mom made
something we called Pigs in a Blanket - NOT cabbage rolls or hotdogs
in dough. She used Bisquick biscuit dough filled with raw ground beef
with onion, green pepper and seasonings. Baked 'em till they were
golden and the meat was done. We ate them with catchup. They were
even good cold! I used to make them sometimes with frozen pie crust.
Bad for me. . . also lazy!
Lynn in Fargo

PS: Went to Wikipedia to look 'em up. I forgot about "fleishkueche".
In Bismarck ND the best fleishkueche is on the menu at A&B Pizza.
I think they deliver.
Lynn in Fargo

"Sqwertz" > wrote in message
...
> biig > wrote:
>
>> Has anyone heard of or made these. I've been googling and they all
>> call
>> for sweet bread dough. I'm thinking of trying them with puff pastry,
>> just
>> because I have some that needs to be used up. Basically it's sauted
>> ground
>> beef, onions and shredded cabbage with seasonings, baked in a sweet bread
>> dough. Something like turnovers. One site said they were like "hot
>> pockets".....tia...Sharon
>
> I make a runza casserole with puff pastry several times a year.
> It's much easier than trying to make stuffed runzas.
>
> -sw
Would you post the recipe?? Thanks a bunch...Sharon