Monday, November 9, 2009

Bierocks Casserole

Growing up, I had the best lunch ladies EVER. They were four seemingly-old German ladies in our very German community. VERY German. In the middle of Kansas, probably 90 percent of my community was German and many had grandparents who still spoke German in the home. My high school offered Spanish and German as your language choices, and I'm just now realizing how odd that was. Anyway, back to lunch ladies. These fabulous women would make homemade bierocks for my school of 100 or so students. We are talking about fresh, made-from-scratch dough with beef, cabbage and cheese inside. YUM!

This is no where near as good, but is also thousands of times faster.

2 cans crescent roll dough
1 pound ground beef
1 pound ground pork
1 bag cole slaw mix
2 cups shredded cheese, cheddar or mozzarella

  1. Brown the beef and pork in a large skillet. Drain.
  2. Stir in the cole slaw mix. Cover and let steam until cabbage is softened.
  3. Line a 13x9 dish with one of the crescent roll dough, pinching the seams to make a crust.
  4. Spoon in the cabbage and meat mixture.
  5. Sprinkle the cheese on top of the meat.
  6. Top with the second crescent roll dough, again pinching the seams to make one big rectangle.
  7. Bake at 350 degrees for 20-25 minutes, or until dough turns golden brown.

Other variations of this recipe include adding a cream-of soup, but I stick to the basics, in honor of those great St. Mark's lunch ladies.

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