Bierocks (German Stuffed Rolls)

I doubled the filling and used a quarter cup because otherwise I would have too much left over. My husband is picky and he actually liked it and said it was good. He said it was a good way to mix things up. I served it with a side of mashed potatoes, sauerkraut, and a few slices of polish sausage.

I found it easier to let the filling cool though the recipe doesn't specify to. Otherwise it made the dough a bit "slimy" from getting hot and made it harf to crimp it together to close.

Meat was a little bland, might add some garlic, paprika, thyme, and rosemary to it. Would also add salt/pepper while cooking more flavor while cooking rather than after. Overall, very enjoyable and would make again.

Although time consuming, these are completely worth the effort. I did substitute a bratwurst blend for the ground beef and added caraway seeds. They reheat wonderfully as well.