Berox Review!!

Berox
(Don requested these)
I had never heard of them

 

These get 4-1/2 stars. I was going to give them 4 stars but Don says they need to be at least 4-1/2 stars. So 4-1/2 stars it is. This is a german pastry that is really tasty. I wonder if this is where Hot 


Pockets came from. That's what they are like. You could certainly change these out with a lot of different 
ingredients. There are lots of them in the freezer for a very quick, and easy meal later. Also, so Don can take them for lunch. 

INGREDIENTS:

 Fry ground beef and sausage

Add onions and cook

Add cabbage

Italian seasoning

Cook for about 10 minutes

Add tomato sauce

and tomato paste

salt

 and pepper . Cook for about 10 minutes

I used Grand biscuits. I wanted to be able to freeze

extras for Don to take to work. I roll them out. 

I tried to different kinds. The flaky and the homestyle

to see if one worked better than the other.  2 cans were 

exactly enough to use all of the mixture.

I put about 1/3 cup in each one

closed them up another way. 

Either way works. 

You an use a little bit of water on your fingers to help 

seal these closed. Don't use to much water. 

These are the flaky ones-before

After 

These are the homestyle ones-before

after

They both work well. I did notice the flaky ones

baked up larger then the homestyle ones. 

YUM!

I wrapped the extra ones in wax paper,
then put them in a freezer bag. Don can 
grab one in the morning. By lunch it will be thawed, 
and ready to pop into a microwave. Also, a super
quick and easy meal if you are in a hurry.

RECIPE:

2 loaves rhodes bake-n-serve frozen white bread (Dough)

1 lb lean ground beef
12 ounces pork sausage
1/2 head cabbage, shredded
1/2 onion, chopped
(I used a whole onion)
1 (14 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper

Directions:

 For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.
 
For filling:.
 
Brown beef and onions. Drain.
 
Add cabbage and seasonings to beef and saute until tender.
 
Add tomato sauce and tomato paste and simmer 10 minutes.
 
Divide dough into 8 small dough balls.
 
Take one dough ball and roll out onto a lightly floured surface.
 
Place a generous 1/2  of mixture down the center of the rolled out dough.
 
Fold over and pinch edges to seal, use fork to press around sealed edges.
 
Place each pasty onto a nonstick cookie sheet and bake at 375F for 25-30 minutes or until golden brown.

I put it with the Winter Salad, which is now up for review. 

ENJOY!!