Monday, January 19, 2009


We have been both craving bierocks, and I was all set to make them today, including my own dough, but when I realized I didn't have enough yeast, I didn't feel like going to the store and lost some steam on spending a big chunk of time making them. Instead, Laine and I hit the gym for a new cycle circuit class that will leave me very sore tomorrow! We went to see Bride Wars too, which was a really cute movie. Definitely a good "girls day" movie! I got to play with my dog a lot today too, which was fun. It was another day of good weather here, and I was so thankful for that. Back to inservice tomorrow, and I am going to an Asian cooking class with my grandma and aunt tomorrow night, which should be fun!
Anyway, back to dinner, I decided to use the crescent roll dough I had in the fridge. I used this recipe for an idea of seasonings, and here's how I made them. I didn't take a picture because they were not that pretty, but I thought they were really good tasting, and quick! I will make the real dough soon, but try these to tide you over on the nights you don't want to mess with yeast.

1 container/tube of reduced fat crescent roll dough
1/2 lb ground meat (I used turkey, beef is traditional filling)
1 c shredded cabbage (optional; put it in to cook at the last couple minutes of the beef cooking if you use it)
1/3 c minced onion (optional; put it in to brown the whole time with the beef)
1 T Key West seasoning (basically lemon pepper)
2 T Worcestershire sauce
1/2 t salt
1 clove garlic, minced
1/3 c shredded 2% cheese

Preheat oven to 375.
Cook meat along with seasonings. (everything but cheese). I actually cooked my meat almost all the way, drained the fat and rinsed the meat, then returned it to the pan to finish cooking, adding the seasonings here instead of earlier. Crumble the meat really fine. Add cabbage at the end if using.
Remove skillet from heat; mix in cheese.
While meat is cooking, lay out the crescent rolls and pound them out with your hand as thin as you can get them.
Spoon about 1 T of the meat filling into the dough triangle. Roll it up by pinching the sides all together.
Bake for 12 minutes. We like to serve ours with ketchup and mustard.

I have to admit that the big pillowy doughy ones are better, but these had pretty great bierock-like flavor for being so quick. I had them in the oven within 20 minutes of walking into the kitchen. Can't go wrong with that!!

**The keyboard on my regular computer is not working, so I had to use my work computer. I can't send the pictures from that computer to this one because I can't type anything on that computer! I have some really great recipes with pictures stored up: Guy Fieri's Spicy Tangerine Beef, homemade pizza, and cucumber cups. As soon as I can get the keyboard up and running, I will share!
Hope everyone enjoyed their weekend, and hope you had the day off like I did:) Enjoy celebrating America tomorrow!