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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 8.2 g
  • Cholesterol: 50.8 mg
  • Sodium: 219.2 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Cooking Light Bierocks aka Runzas calories by ingredient
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Cooking Light Bierocks aka Runzas

Submitted by: SKISINCO
Cooking Light Bierocks aka Runzas

Introduction

This recipe is from Cooking Light Magazine. These savory meat, onion and cabbage filled pockets freeze well, so why not make 2 batches! This recipe is from Cooking Light Magazine. These savory meat, onion and cabbage filled pockets freeze well, so why not make 2 batches!
Number of Servings: 12

Ingredients

    Filling:
    1/4 cup chopped onion
    1/2 pound ground turkey
    cooking spray
    2 cups finely shredded cabbage
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    Dough:
    1/4 cup sugar
    1 package dry yeast (about 2 1/4 teaspoons)
    1/2 cup warm water (100 to 110 degrees)
    1/2 cup 1% low-fat milk
    1/4 vegetable oil
    3/4 teaspoon salt
    2 large eggs, lightly beaten
    4 cups bread flour, divided

Directions

1. To prepare filling, cook the onion and turkey in a large nonstick skillet coated with cooking spray over medium high heat until turkey is browned, stirring to crumble. Add cabbage; cook until cabbage wilts, stirring constantly. Stir in pepper and 1/4 teaspoon salt. Cover and chill.
2. To prepare dough, dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in milk, oil, 3/4 teaspoon salt, and eggs. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture, and stir to form a soft dough. Turn dough onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85degrees) free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 5 minutes.
4. Divide dough in half. Roll each half into a 10 1/2 X 7 inch rectangle on a lightly floured surface. Cut each rectangle into 6 (3 1/2 inch) squares. Working with 1 portion at a time (cover remaining dough to keep from drying, spoon about 1/4 cup filling into center of each portion, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place the bierocks, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise for 20 minutes.
5. Preheat oven to 375 degrees.
6. Uncover bierocks. Bake at 375 degrees for 15 minutes or until bierocks are browned on the bottom and sound hollow when tapped. Remove bierocks from pan, and cool on wire rack. Yield: 12 servings (serving size is 1 bierock)

NOTE: To freeze, cool completely, and wrap individually in foil. Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. To reheat, thaw in the refrigerator. PLace foil wrapped bierocks in a preheated 350 degree oven for 15 minutes.

Calories: 244 (27% from fat); FAT 7.4g (sat 1.6g, mono 2.1g, poly 3.3g) Protein 10.8g; CARB 35.6g; FIBER 1.6g CHOL 52mg; IRON 2.6mg;SODIUM 237mg; CALC29mg

Number of Servings: 12

Recipe submitted by SparkPeople user SKISINCO.






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