Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Sheila Kremer
Tyndall, SD

A favorite of my family--especially the guys! This burger and kraut filled pocket is great served either warm or cold. The original recipe calls for making the dough from scratch, but I've modified it to use thawed frozen dinner rolls. Great as a quick meal or packed in a lunchbox. The prep time includes the time to thaw the dough and the cook time includes time to brown the hamburger. I make at least a double batch of these every year for the guys to take along deer hunting.

(1 rating)
yield 12 -18 depending on how hungry everyone is
prep time 4 Hr
cook time 1 Hr 30 Min
method Bake

Ingredients For berishke

  • 1 pkg
    36 count-frozen dinner rolls, thawed
  • 1 1/2 lb
    ground beef
  • 1
    onion, finely chopped
  • 1 tsp
    seasoned salt
  • 1 tsp
  • 1 can

How To Make berishke

  • 1
    Set out dinner rolls to thaw as for buns on lightly greased baking sheets. I put 18 to a baking sheets. Let thaw completely but do not let them raise.
  • 2
    Brown hamburger with onion, seasoned salt and pepper. Drain well and let cool. Use your potato mashher to break up the beef into fine pieces.
  • 3
    Drain sauerkraut well. Mix into browned hamburger and set aside.
  • 4
    Once the dough has thawed and the burger/kraut mixture is cooled, take each dough ball and stretch out thin. Be careful not to tear the dough. Put a little over a tablespoon or so of the hamburger kraut mixture on each piece of dough. Fold together the dough to make a small pocket and place seam side down on your lightly greased baking sheets.
  • 5
    Bake each pan for 15 minutes at 350 or until lightly browned. Remove from pans and let cool. Serve immediately or you can refrigerate or put into ziplock bags and freeze. To serve from frozen, let thaw in refrigerator and eat.