Sauerkraut Bierocks Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T Olive oil1.5 lb ground venison1 t Red Pepper Flakes1 C chopped onion1 C chopped Mushrooms1 Clove Garlic; minced2 T Worcestershire Sauce1.5 C Sauerkraut1 C Shredded Cheese (Cheddar Jack)2 Pkg. Refrigerated Reduced Fat Crescent Rolls
Preheat oven to 350 degrees.
Brown Venison in EVOO. Add pepper, onion and mushroom and saute (we added 1/2 T Butter since the meat is so lean). Once onions are transparent add the garlic, worcestershire sauce and kraut. Unroll and press one package of reduced fat crescent rolls on the bottom of an 11x7 pan. Scoop and evenly spread meat and kraut mixture on top of the dough. Sprinkle one cup cheese on top of the meat. Unroll the remaining package of rolls, and place on top of the meat and cheese.
Bake for 25 - 30 Minutes.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KELCARLSON.
Brown Venison in EVOO. Add pepper, onion and mushroom and saute (we added 1/2 T Butter since the meat is so lean). Once onions are transparent add the garlic, worcestershire sauce and kraut. Unroll and press one package of reduced fat crescent rolls on the bottom of an 11x7 pan. Scoop and evenly spread meat and kraut mixture on top of the dough. Sprinkle one cup cheese on top of the meat. Unroll the remaining package of rolls, and place on top of the meat and cheese.
Bake for 25 - 30 Minutes.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KELCARLSON.
Nutritional Info Amount Per Serving
- Calories: 314.1
- Total Fat: 18.4 g
- Cholesterol: 72.5 mg
- Sodium: 571.9 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.1 g
- Protein: 21.6 g
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