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This is a great recipe for field meals during harvest or for whenever, really, because they are so dang good. Traditional bierocks are made with beef and worcestershire sauce, but a certain someone in my household does not care for worcestershire sauce. This is also my quick recipe, for when I don't have time to make my own dough!


Frozen roll dough - 18 , thawed but still cold (I use Rhodes brand)

1 lb. ground German sausage

1 onion, chopped

3 cups shredded cabbage

salt and pepper to taste

3 Tbsp. soy sauce

3 mozzarella sticks, each divided into thirds (shredded mozzarella works as well)

2 Tbsp. butter, melted


1. Brown the sausage and onion medium high heat. Drain if needed, add cabbage. Cook until tender.

2. Add salt, pepper, soy sauce and mix. Preheat the oven to 350 F.

3.With a rolling pin roll together 2 cold dough rolls. Place 2 heaping dinner spoonfuls of filling onto the rolled dough round, and a cheese stick portion on top. gather opposite ends of dough up to pinch and seal.

4. Place pinched dough side down on a baking sheet lined with parchment paper, or silicone mat. Bake until golden brown, 25-30 min. Brush tops with melted butter when first out of the oven. Serve with preferred dipping sauces! We use ketchup and mustard.

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