Easy Bierocks with Rhodes Rolls

Making the filling

1. Heat the oil in a large skillet over medium heat.
2. Saute the onions in the oil until just soft.
3. Add in the ground beef and cook until just cooked through. Drain the meat, if desired, then season with salt and pepper, turn off the heat and stir in the cabbage. * See notes.
4. Let the mixture cool to room temp before filling the bierocks, or refrigerate for up to 3 days.

Preparing the dough

1. Remove 18 dough balls and set on a baking tray and cover with Saran wrap. Let the dough thaw for 1.5 hours.
2. On a well floured surface, sprinkle a little flour on the dough and roll gently to about 1/16 of an inch thick. The dough will be slightly smaller than a regular corn tortilla.
3. Place a heaping ¼ cup of the beef mixture into the center of the dough.
4. Fold up two opposite edges of the dough and pinch together.
5. Bring up one side of the dough and pinch together.
6. Bring up the final side of the dough and pinch together to form a tight seal.
7. Flip the bierock over and place on a parchment paper lined baking sheet.
8. Let the bierocks rest for 1.5 hours, to rise slightly.

Baking

1. Preheat oven to 350 degrees.
2. Bake the bierocks for about 25-30 minutes, until the top is lightly browned. Turn the pan 180 degrees halfway through.