Rhodes Runzas (Bierocks)
- 12 Rhodes Texas Rolls, or 24 Rhodes Dinner Rolls, thawed but still cold
- 4 cups sliced cabbage
- 1 cup sliced yellow onion
- 1 tablespoon vegetable oil
- 8 ounces ground beef
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup mozzarella cheese, grated
- 2 tablespoons butter, melted
- Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes. Flatten each Texas roll or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350 degrees F. 30-35 minutes.
rolls, cabbage, onion, vegetable oil, ground beef, sugar, vinegar, pepper, salt, mozzarella cheese, butter
Taken from www.epicurious.com/recipes/member/views/rhodes-runzas-bierocks-1268848 (may not work)