-
1
To make the filling, brown the beef, salt, pepper, and jalapenos.
-
2
Add the onion and cabbage; cover and steam until onion is crisp-tender and cabbage is wilted.
-
3
Add the soup and cheese (if desired) and mix thoroughly.
-
4
Set aside.
-
5
To make the dough, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast in a large bowl.
-
6
In a small saucepan, combine milk, water, and margarine.
-
7
Heat to 130 degrees (margarine does not need to melt).
-
8
Add liquid mixture to dry ingredients and beat well.
-
9
Add enough additional flour to make a soft dough.
-
10
Turn out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
-
11
Cover with a towel and let rest 15 minutes.
-
12
Pinch off a small amount of dough, about the size of an egg.
-
13
Roll into a circle and place 1 heaping tablespoon of filling on the dough.
-
14
Bring edges together and pinch; place on a greased pan.
-
15
Bake at 375 degrees for 20 minutes or until lightly browned.
-
16
To make your own cream of chicken soup, melt 2 tablespoons of margarine or butter in a saucepan.
-
17
Add 2 tablespoons of flour and give it a good stir for a minute or so.
-
18
Slowly add 1/2 cup water and 1/2 cup chicken broth, whisking as you pour them in.
-
19
Nutrition: 219 cal, 8g fat, 3g sat fat, 0g trans fat, 26mg cholesterol, 294mg sodium, 26g carbs, 1g fiber, 3g sugars, 11g protein, 7% vit.
-
20
A, 10% vit.
-
21
C, 5% calcium, 13% iron.
-
22
Note: I calculated the nutritional stats with skim milk, Smart Balance light spread, 85/15 ground beef, homemade cream of chicken soup, and no cheese.
-
23
When made with ground turkey instead of beef, each bierock only has 195 calories, 5g of fat, and 1g saturated fatits a winner!
