Every month or two we make a double batch of bierrock dough and fill it with whatever meat filling we are in the mood for. This week it was barbecued pulled pork. If you are not familiar with bierrocks, they are a food I grew up with and associate with Mennonites and other German immigrants of the Great Plains. Bierrocks consist of bread dough which has been filled with ground beef, shredded cabbage, and onions, then baked. Despite how the description may sound, I assure you, they are very tasty. In our family, we most often fill the pockets with ham and cheese, freezing leftovers, as our recipe makes 40. We just call them “pockets” for lack of a better name (they can’t be called bierrocks without the right filling) and Ben knows he always has a quick breakfast (don’t judge) or after school snack.
