Kraut Burger Pockets-Annette's

Recipe Rating:	7 Ratings4
Categories:	Beef, Other Main Dishes, Other Appetizers, Biscuits, Meat Appetizers
Keywords:	sauerkraut, Nebraska, Runza, hot-pockets
Serves:	8-two a piece
Prep Time:	30 Min
Cook Time:	20 Min

Ingredients

2 can(s)	grands biscuits (16 total)
2 lb	lean ground beef
1 large	onion, chopped
1 can(s)	sauerkraut
1 c	cheddar cheese, finely shredded
Lots of	gourmet garlic (garlic salt and parsley)
Lots of	ground black pepper

Pinched by Pattycakes10, and 149 more.

Annette W.

Well Seasoned

Lincoln, NE (pop. 258,379)

greeneyez

Member Since Oct 2011

Annette's Notes:

When you're from Nebraska like I am, you're a die hard "Runza" or as some call them "Kraut Burger" lover. They are dough filled pockets of yummy goodness stuffed with very well seasoned ground beef, onions and cabbage. Many people also used sauerkraut in them. Sometimes along with the cabbage and sometime in place of the cabbage.

You can make your own dough, use hot roll mix, Rhodes rolls or just about anything you can stuff the filling in. Here, I decided to use up 2 cans of Grand Biscuits. They are so yummy.

Recipe and photos are my own.

Directions

Preheat oven to temperature on Grand Biscuits.

Chop onion and add it to ground beef in a skillet. Season it VERY WELL with gourmet garlic and ground black pepper. (The seasoning is what stands out in Kraut burgers and Runza's, especially the black pepper)

When ground beef is just about done, open and drain the sauerkraut VERY well. I put mine in a collander and use a fork to push down on it to get all the liquid out. Add it to the ground beef and stir to incorporate.

When filling is done. Remove from burner and set aside.

Get out your biscuits and open them up. Prepare a surface to roll them out. I do not use any flour on my rolling pin or the surface since there is butter in the biscuits they don't tend to stick. You may want to do one can at a time and leave the other one in the refrigerator until ready to use.

Roll out your biscuits in both directions. You want them to be a round circle, big enough to hold about 2/3 cups of filling and still be able to fold the dough over and make a pocket. See my picture as a reference.

Place a scoop of filling in the center, sprinkle on a little cheddar cheese, then fold over one side of the dough and then pinch the edges together to form a pocket. Place on an ungreased cookie sheet.

Bake for 18 minutes or until the tops are golden brown. You want to make sure the bottoms are not doughy. Move to a cooling rack to cool for a few minutes before sinking your teeth into these little yummies. Enjoy!

***These are great to eat plain but they are also great dipped in mustard, ketchup or horseradish sauce.***

Comments

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Annette W. greeneyez

I tried this recipe and say it's Family Tested & Approved!

Annette W. greeneyez

Annette W. [greeneyez] has shared this recipe with discussion groups:
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Sherri Logan... logansw

Apr 7, 2012

you have such great recipes! sw☺

Annette W. greeneyez

Apr 7, 2012

Thanks Sherri. Coming from you that means a lot. I just love to cook simple, comforting, home style food. I started when I was young and just never stopped.

Sherri Logan... logansw

Apr 7, 2012

simple and comforting is always best in my book! it's reminds me of home. sw☺

Annette W. greeneyez

Apr 8, 2012

Me too! Reminds me of my grandmas and my mama. She is still alive and well thank goodness but moved away to Idaho and I hardly ever see her but my grandmas are both gone sadly. They live on in my kitchen, my cooking and in my heart every single day though.

Christine... SuperMom77

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Stormy Stewart karlyn255

Apr 8, 2012

Nice recipe will be trying soon

Stormy Stewart karlyn255

Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
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Annette W. greeneyez

Apr 8, 2012

Thanks Stormy. Let me know how you like them and thanks for sharing the recipe.

Christine, thanks for sharing as well.

Pam Jones Mommalady

Apr 9, 2012

Hi Annette,
Coming from Kansas, we call them Bierocks and they are a staple in my house. I taught a Volga German cooking class at the college and these are always a hit, thanks for sharing the Nebraska connection.

Annette W. greeneyez