INGREDIENTS

INSTRUCTIONS

Begin dough and then prepare the filling.  (Or use to loaves of frozen
bread dough)  DOUGH: Mix the warm water, sugar and yeast in a large
bowl and let  foam. Add the oil, dry milk, and enough flour to make a
dough that is  not too sticky. Turn out and add more flour as you knead
for ten  minutes. Place in a greased bowl, cover with a damp cloth, and
let  rise until double, about 1 to 1/2 hours.  FILLING: Brown the meat,
drain well, and mix with raw onion and  cabbage.  Pinch off 1 1/2
ounces of dough (egg size) and let rest for five  minutes. Shape into a
circle with hands and fill with meat mixture.  Pinch to seal. Let rise
on greased cookie sheet after brushing with  melted margarine. Bake at
350 F. for 20 to 25 minutes.  These freeze beautifully after baking.
Place on a baking sheet to  freeze and then place in a plastic bag.
per bierock:  393 Kcal  23g fat (8g sat fat)  53% CFF  325mg Na (19.3g
PRO/22.7g FAT/26.3g CHO) Posted to MC-Recipe Digest V1 #164  Date: Mon,
22 Jul 96 14:13:25 -0500 (CDT)  From: "R. Winters" <rosie@iadfw.net>
NOTES : Anne got this recipe  from the school cafeteria in Mountain
Home, ID.= High in fat and high  in calories but oh so good hot from
the oven. A= little savings in  calories and fat if frozen bread dough
is used. (Rosie)

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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 256
Total Fat: 28.5g
Cholesterol: 64.7mg
Sodium: 1189.9mg
Potassium: 216.2mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 4.1g
Protein: 10.5g