These little beauties are Beerocks. A meat and cabbage filled pocket sandwich. I discovered these, in the 1980s. They were wildly popular. You could find them at bakeries, the grocery store, and they were a hit at the local fair. Today, I don't see them in the grocery deli, and most bakeries no longer make them. That's ok, we can make them at home!
I use my
Crescent roll recipe. The dough, bakes up nice and soft. Perfect for Beerocks!
Each batch of dough yields 10 beerocks. Ten is never enough. I usually make 3 batches, and store the beerocks, in the freezer.
The filling is ground beef, although I prefer to use ground turkey. It also includes cabbage, onion, and spices. After the meat mixture has cooled, I mince it, in a food processor.
Once the filling is prepared, and the dough has been made. It's time to get busy making the sandwiches. The dough is weighed into 4 ounce portions. The meat filling is 1/4 cup. If you have an old fashioned ice cream scoop, now is the time to use it. If not a standard measuring cup will do.
I know we are making Beerocks, but these are the best photos, for rolling purposes. Which brings up an important point. You don't have to just make beerocks. You can make other fillings. This is an egg, spinach, jack cheese and ham filled sandwich. I've even made peanut butter and jelly pocket sandwiches. Get creative, with these. If you do, comment below, what you made.
ok, back to business....
Working on a lightly floured surface, roll the dough into a 6 inch circle. Taper the circumference, of the circle, using the rolling pin. To wrap the filling:
Step 1 - Bring up two sides, and pinch, in the middle.
Step 2 - Bring 1 side to the middle, and pinch. Then press the seam.
Step 3 - Repeat, on the other side. The back of the beerock will look like this.
Step 4 - Shape the sandwich. Use a light touch, trying not to break the dough.
Bake at 350, for 30 minuets, until lightly golden brown.
Once they've cooled, brush off the excess flour. Line them on a tray, and admire your handiwork!
BEEROCKS
Dough:
Filling:
1 Tablespoon cooking oil
1 Pound ground beef, or ground turkey
1 Onion, chopped
1/2 Head cabbage, cored, chopped
1 Tablespoon Worcestershire sauce
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1 1/2 Teaspoons pepper
To prepare dough:
Prepare dough, according to recipe instructions. Keep in a gallon sized zip lock bag, in the refrigerator, until ready to roll.
To prepare filling:
Heat oil, in a Dutch oven, over medium high heat. Cook ground meat, with onion, until meat is mostly cooked through. Add chopped cabbage, cooking until soft. Strain meat mixture. Let cool. Mince meat mixture, in a food processor. Stir in spices.
To roll:
Weigh dough, into 4 ounce balls. Place on a greased cookie tray. Cover dough balls, with a tea towel, or plastic wrap, so the dough doesn't dry out. On a lightly floured surface, roll each dough ball, into a 6"circle. Lightly taper the circumference, of the rolled dough. The center should be pillowy. Scoop 1/4 cup meat mixture, into the center of the rolled dough. Bring up two, opposite sides, and pinch in the middle. Keep hold of the center, and bring up one side, to meet the middle. Pinch together. There are two sides now, that look like an upside down V, pinch each seam. Do the same, on other side. The back, of the beerock, will look like an X. Shape into an oval. Place on a cookie sheet, 3" apart. Cover with a tea towel, or plastic wrap, while you are working the dough. Bake at 350, for 30 minutes, until lightly golden brown. Let cool. Brush off excess flour. Makes 15 Beerocks.
Other Hot Pocket variations:
Pizza Filling
Peanut Butter and Jelly
Omelette
Vegetables
Fruit and chocolate
The Beerocks freeze well:
Wrap each beerock, in plastic wrap. Place in a zip lock freezer bag, or food saver bag.
