Easy Bierocks

• 1 package (32-count) Rhodes Rolls Frozen Dough
• 2 pounds Hamburger
• 1 whole Onion, Chopped
• 14 ounces, weight Can Of Sauerkraut, Rinsed, Drained And Dried Well
• 1- 1/2 cup Shredded Cheese
• Salt And Pepper, to taste

1. Spray 2 muffin tins with oil.
2. Fill each cup with 2 Rhodes rolls.
3. Spray Saran wrap with cooking spray and loosely cover.
4. Let dough thaw and rise about 4 hours, or until double in size.
5. Do NOT over rise, or they will deflate.
6. In a skillet, fry up hamburger and onions.
7. Drain.
8. Rinse, drain and dry the sauerkraut well.
9. Add to the drained hamburger.
10. Stir in cheese.
11. Season with salt and pepper to taste.
12. On a floured surface, stretch raised dough into a 4-inch circle and fill with approximately 1/3 cup filling.
13. Pinch 4 corners together to make a bundle.
14. Repeat with remaining 4 corners so no filling is showing.
15. Pinch ends tightly together and place pinched side down on a baking sheet.
16. Repeat until all dough is filled.
17. Bake at 425 degrees F for 20 minutes.
18. Serve with a mixture of yellow mustard, spicy mustard and Worcestershire sauce.
19. Delicious!

rhodes rolls, hamburger, onion, sauerkraut, shredded cheese, salt

Taken from tastykitchen.com/recipes/main-courses/easy-bierocks/ (may not work)