Easy Bierocks

September 4, 2012Katie

These Kraut Bierocks are a fond memory of my childhood.

Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia, as the dish is very common among theVolga German community in the United States and Argentina. They were brought to the United States in the 1880s by German Russian Mennonite immigrants.(Wikepedia)

This recipe was handed down from my Grandpa  to my aunts, to my cousins and myself.  It was frequently made in our family, and my mom still to this day participates in a Germans from Russia group who makes these as a fundraising event by the hundreds.

There is the full-blown homemade version of the dough and the filling, which I will post in Part 2.  I simply couldn’t fit it all in one post.  This version will focus on an easy shortcut recipe.


This version in Part 1 can be made quickly and easily by anyone, instead of the homemade dough pockets we’ll make in Part 2.  But here’s a little sampling teaser to show you some of Part 2


Both use the same Bierock filling I will show you how to make in Part 1.

To make the filling,  you will need to have an entire head of plain ol’ green cabbage.


Using a large knife, slice it in half.


Make a V cut and remove the core end.


Chop your cabbage up by making thin slices across your cabbage, then rotating your cabbage 90º and slice across it the other way.  This should give you nice small pieces of chopped cabbage.


This will seem like a lot of cabbage, but trust me, it will cook down in your pan.

Chop up one medium size onion.


Pour a little olive oil into a large size fry pan.  Take one pound of ground beef and put it in the hot pan.


Add your onions and stir continuously, until meat browns and breaks up.

Add your cabbage to the meat/onion mixture.  Also, chop up 2-3 cloves of garlic and add it in.



Season with a teaspoon of salt and 1/2 teaspoon of pepper.  Put the lid on and cook on medium-low for about 30 minutes until cabbage is soft, and has begun to cook in nicely with the onions and beef.  Stir every few minutes so the bottom doesn’t burn up.

The smell will be divine at this point.

While that’s cooking, let’s prepare the dough…are you ready for the fancy dough? Remember…this is the easy version….

croissantPop open that can of flaky crescent roll dough.  Pull apart the little triangles. Mine were a tad mutilated so they may look a little squarish instead.

Push the triangles down into a sprayed muffin tin until they form into the bottom of the mold.


Leave the little triangle tips out of the muffin tin.  We have plans for those tips.


When your filling finishes cooking, take a slotted spoon and spoon the filling into the muffin cup dough pockets, making sure to fill to the top of the tray.


Take the corners of your crescent dough triangles, and fold them over top of your filling.


Fold all 3 corners together and pinch a bit to make them adhere to each other.



After you’ve made all your bierocks, pop your muffin tins into a 350º oven and bake for about 20-25 minutes or until the tops are a dep golden brown.final3



Let these sit for a few minutes, then pop them out on plates or a serving tray.


Enoy them piping hot.  Here have a bite…


Stay tuned tomorrow for the authentic German recipe for the Bierock dough pockets.  See Mr. Wonderful, the master dough roller help me make these small pillows filled with yummy goodness.

Cooking with Love,



Easy Bierocks
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8
  • 1 Tablespoon Olive Oil
  • 1 pound Ground Round Or Hamburger Meat
  • 1 head Cabbage
  • 1 whole Large Onion
  • 3 cloves Garlic
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 1 package Refrigerated Can Crescent Roll Dough
  1. Chop cabbage, onion and garlic up into small pieces, mincing the garlic pretty finely. Pour olive oil in a large skillet. Brown hamburger in the olive oil, breaking it up finely. After about 5 minutes, add in the cabbage, onion and garlic. Brown over medium-low heat, stirring often for about 30 minutes or until cabbage softens well.
  2. Unfold and separate all triangles of crescent rolls. Spray 12 muffin tins with baking spray. Press the middle of one of the triangles down into the pan, molding it to the sides of the muffin tin cup. Leave the tops parts of triangle up over the flat surface of the tin.
  3. Spoon a heaping tablespoon or two of the meat mixture into the tins or until even with top of muffin tin. Fold the triangle flaps over the top of the filling, pinching together.
  4. Bake in a 350ºF oven for 20 to 25 minutes until dough is well-browned.



  • Nanny

    September 4, 2012 at 7:25 pm

    These look soooooo good! I'll have to make them for supper some night!
  • Lee Merrifield

    September 5, 2012 at 9:49 am

    I'm so glad to see this recipe posted. I can't wait to make these!
  • pamela smith

    September 11, 2012 at 3:20 pm

    Katie I'm seeing where I can print this recipe
    1. DishinandDishes

      September 11, 2012 at 3:26 pm

      pamela - I never even realized it wasn't on here! Been making it too long! I will work on getting it posted for you!
  • Jeremiah

    March 16, 2014 at 4:01 pm

    I made these last night for dinner and they were delicious thank you for sharing!
    1. Katie

      March 18, 2014 at 4:37 pm

      Jeremiah! So glad you enjoyed one of our family traditions!
  • Kris

    May 25, 2015 at 7:25 pm

    Can you freeze these after baking? Or would it be better to freeze them uncooked if you prepare your own dough? My grandmother made these and her dough was faintly sweet. To die for!
    1. Katie

      May 27, 2015 at 2:57 pm

      Kris - I would freeze them before baking - you could put them on baking sheets and freeze them without the sides touching. Once they are completely frozen, you could pop them in a freezer bag and pull out however many you want at a time, thaw and bake as normal!
  • Dotty

    August 29, 2015 at 12:34 pm

    I think this sounds great but I was wondering if I could use chicken tenders in this instead and what it would taste like...would it be to bland...or do you have a recipe for one using chicken breast tenders too. I found a few on pinterest but they all used cream of chicken soup and creamed cheese or ranch dressing and I have none of these ingredients... and I want to use chicken gravy but am afraid it would bet to mushy...please advise...thanks... Dotty
    1. Katie

      August 31, 2015 at 12:09 pm

      Dotty - I have never tried this recipe any way than the classic although I know folks who make bierocks all different ways with different fillings. It sounds like you're wanting to make something similar to a chicken pot pie?
  • Fran scan

    January 15, 2017 at 10:18 pm

    Love your blog, way tooo many spam pop ups

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