All Things Stuffed Breads: From Kolache to Runza | Bake it Up a Notch with Erin McDowell

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often cheaper.

yeast dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Prepare the dough by mixing yeast with warm water and sugar in a bowl until foamy, about 5-10 minutes.

In a skillet, cook ground beef over medium heat until browned, about 5-7 minutes.

Add chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes.

Stir in shredded cabbage, salt, pepper, and caraway seeds, cooking until cabbage is wilted, about 5-7 minutes.

Remove the skillet from heat and let the filling cool slightly.

Roll out the yeast dough on a floured surface to about 1/4 inch thick.

Cut the dough into squares, approximately 4x4 inches.

Place a spoonful of the beef and cabbage filling in the center of each square.

Top with a small amount of cheese, if desired.

Fold the dough over the filling to create a pocket, sealing the edges tightly.

Place the filled bierocks on a baking sheet lined with parchment paper.

Brush the tops with a mixture of beaten egg and milk for a golden finish.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens