A savory bierock casserole with a ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6
Ingredients
- ½ cup chopped onion
- 1 ½ pounds lean ground beef
- 1 (16 ounce) can sauerkraut, drained and pressed dry
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 (8 ounce) package shredded Cheddar cheese
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown onion and ground beef in a large skillet over medium-high heat. Drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
- Press 1 package of crescent roll dough into the bottom of a lightly greased 9×13-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.
