Serves: 8
Total Calories: 682


1 1/2 pounds ground beef
2 cups cabbage shredded
1 cup sauerkraut well drained
1 cup onion minced
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 teaspoons beef bouillon instant
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
3/4 cup water
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg lightly beaten
1 1/2 tablespoons water
* Part two.
3/4 cup water warm (105° to 115° F)
1 package yeast active dry
2 tablespoons sugar
3/4 teaspoon salt
1 cup potato mashed
2 eggs
1/3 cup vegetable oil
3 cups unbleached flour
1 1/2 tablespoons water


In large skillet, brown beef and drain off fat. Add cabbage, sauerkraut, onion, paprika, garlic powder, bouillon, salt, pepper, and 3/4 cup water mix well. Cook, uncovered, over medium heat for 20 minutes or until liquid evaporates, stirring occasionally. Separate crescent roll dough into 8 rectangles (do not separate into triangles but firmly press perforations to seal dough). Spoon about 1/2 cup meat mixture on one end of each rectangle. Mix egg and 1 1/2 tablespoons water together brush half of the glaze on edges of rectangle. Fold dough over filling press edges with fork to seal. Place on greased cookie sheet brush with remaining glaze. Bake in preheated 375° F oven for 12 to 18 minutes or until golden brown. Serve hot or cold.

* If you would prefer to make your own dough, may I suggest the following recipe:

Beerocks Dough:
*Combine water, yeast, and sugar let stand 5 minutes or until bubbly. Add salt, potatoes, 1 egg, and oil beat until well mixed. Add 1 1/2 cups flour and beat for 2 minutes. Stir in remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn out onto a well-floured surface and knead until smooth and elastic. Let dough rest 15 minutes. Roll out half of the dough into an 18-inch square and cut into quarters. Fill each square with about 1/2 cup meat mixture. Mix remaining egg and 1 1/2 tablespoons water together brush glaze on edges of square. Fold dough over filling to form a triangle and press edges with a fork to seal. Repeat to make 8 beerocks. Place on greased cookie sheet. Cover and let rise for 20 to 25 minutes. Brush tops with remaining egg glaze and bake in preheated 375° F oven for 15 to 20 minutes or until golden brown. Serve hot or cold.

Nutritional Facts:

Serves: 8
Total Calories: 682
Calories from Fat: 228

This Beerocks recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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