Ingredients:
- For the Dough:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk (about 110°F)
- 2 tablespoons melted butter
- 1 large egg
- For the Sloppy Joe Filling:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (dijon)
- Salt and pepper to taste
- For Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
- For the insides:
- pickled cabbage
- Sharp Cheddar cheese
Instructions:
- Prepare the Dough:
- In a large bowl, combine 1 cup of flour, salt, and yeast.
- In a separate bowl, combine warm milk, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Make the Sloppy Joe Filling:
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Add the onion and bell pepper (if using) and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the tomato sauce, tomato paste, brown sugar, Worcestershire sauce, mustard, salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
- If you would like to add cheese, stir in the shredded cheese, after removing the meat from the heat.
- Allow the filling to cool slightly.
- Assemble the Bierocks:
- Preheat oven to 375°F (190°C).
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Divide the dough into equal portions (about 8-10).
- Roll each portion into a circle, about 4-5 inches in diameter.
- Place a generous scoop of the Sloppy Joe filling in the center of each circle.
- Put in cabbage and cheese
- Fold the dough over the filling, sealing the edges tightly. You can pinch the edges or use a fork to seal them.
- Place the Bierocks seam-down on a baking sheet lined with parchment paper.
- Bake:
- Brush the Bierocks with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
