Kraut Bierocks

Recipe View To Make Sweet Dough: In a medium bowl, combine the yeast, sugar, and warm water. Mix well and let stand for 10 minutes to activate the yeast. (Time: 10 minutes)

Recipe View Stir in the flour, powdered milk, baking powder, and shortening. Knead the mixture for 10 minutes, adding only as much flour as necessary to prevent sticking. The dough should be soft and slightly tacky. (Time: 10 minutes)

Recipe View Cover the bowl with a damp cloth and let the dough rise in a warm place for 30 minutes, or until doubled in size. After rising, knead the dough again briefly to release any excess air. (Time: 30 minutes + kneading)

Recipe View To Make Filling: While the dough is rising, brown the ground beef, Italian sausage, and chopped onion in a large skillet over medium-high heat. Be sure to break up the meat as it cooks. (Time: 15 minutes)

Recipe View Drain any excess fat from the skillet. Stir in the shredded cabbage, prepared mustard, salt, and pepper. Cook for 5 minutes, or until the cabbage is slightly softened. (Time: 5 minutes)

Recipe View Add the shredded American cheese and Cheddar cheese. Cook, stirring, until the cheese is melted and the filling is well combined. Remove from heat and set aside to cool slightly. (Time: 3 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Flatten a piece of dough on a lightly floured surface. Place a large spoonful of meat filling onto the center of the dough and fold it over to form a round bun or pocket. Pinch the edges to seal. (Time: varies)

Recipe View Lay the folded side down in a lightly greased 9x13 inch baking dish. Repeat with the remaining dough and filling, arranging the bierocks closely together in the dish. (Time: varies)

Recipe View Bake in the preheated oven for 20 minutes, or until the bierocks are golden brown and the dough is cooked through. Let cool slightly before serving. (Time: 20 minutes)