These Popular Casseroles From The Pioneer Woman Will Inspire You to Cook

Small Town Life Bierock Casserole

Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of beef mixture. Press dough seams together and sprinkle all with cheese. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

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Warm the oven up to 350F, shred the Gruyère, and drain the cabbage at the same time. In a big bowl, mix the ground beef, shredded cheese, and sauerkraut together slowly. Spread each cookie out flat on a floured surface. Put three to four tablespoons of the filling in the middle of each cookie.

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Let stand until creamy, about 10 minutes. Add 1/2 of the flour, sugar, margarine, egg, and salt to yeast mixture. Beat until smooth; add remaining flour and mix by hand until dough pulls together. Place into the prepared medium bowl; cover with foil. Refrigerate for 2 hours to overnight, or let rise at room temperature for 1 hour.

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Fold dough over and seal around filling. Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.

Bierock Casserole Recipe

Stir to combine. Add in 2 cups of scooped and leveled flour, and use the whisk attachment to mix on low speed. Add the melted butter, egg, and salt. Mix on low to medium speed until thoroughly combined. Switch out the attachment on your mixer for the dough hook, and add in the remaining flour ¼ cup at a time.

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Spread the beef mixture over the cooked crescent rolls. Top with shredded cheese. Open the 2nd package of crescent roll dough and spread over the top of the beef mixture. Pinch the edges together. Bake at 350F for 25 minutes or until the casserole is bubbly and the rolls are golden brown and cooked through.

These Popular Casseroles From The Pioneer Woman Will Inspire You to Cook

Knead on a floured surface for 5 minutes, then cover and let rest 1 hour. Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste.

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Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Bierock Casserole (Super Easy Runza!)

Yellow Squash Casserole. WILL DICKEY. The buttery cracker topping is unbelievable. Bonus: This delicious side dish only requires 30 minutes of prep time. GET THE RECIPE. Advertisement - Continue Reading Below. 7.

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Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Punch dough down, and let stand for 10 minutes.

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FOR THE DOUGH: Microwave 1/4 cup milk in small bowl until it registers 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes. 2. Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl.

Bierock Casserole with Crescent Crust Eat Wheat

2 cups shredded cabbage, 2 cloves garlic, 1 teaspoon seasoned salt, ½ teaspoon black pepper, 1 pinch cayenne pepper. Preheat the oven to 350°F (177°C). Lay one circle of dough onto a flat surface. (Lightly flour the surface, if needed.) Place another dough ball on top of it and press them together flat.

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Preheat oven to 350ºF. Brown ground beef and sausage in a large skillet over medium high heat until fully browned. Remove the meat, drain fat and set aside. Add onions to the skillet and saute until brown, about 5-7 minutes. Add the meat back into the skillet with the onions. Sitr in beer, sauerkraut, onion soup mix, caraway seeds, and.

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Add the minced garlic and salt. Cook, stirring occasionally, until the garlic is fragrant (about 3 minutes). Transfer the cooked ground beef, onions and garlic to a small bowl and set aside, draining any excess fat from the beef. Place the pancetta (or bacon) in the saucepan and cook over medium-high heat, stirring occasionally, until the.

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Preheat your oven to 375 degrees Fahrenheit. Then, scoop approximately 12 cups of the bierocks filling into the dough, fold the dough over the filling and pinch it shut. Put it seam side down on a cookie sheet with parchment paper then bake it for 30 minutes. Make sure to rotate it halfway through.

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STEP 12: Divide the yeast dough into 12 equal pieces. STEP 13: Roll out a piece to 1/8″ thick and fill with meat (and cheese if using). Pull the edges of the bierock up and pinch to seal. STEP 14: Cover the bierocks to rise while the oven preheats. STEP 15: Bake until golden brown.