Presented by Andrea Wigglesworth, Owner, Finn Hill Farm

Note: Beerock is an Americanization of "pirok," a Russian meat pan pie. My family has enjoyed this treat since 1948 when my grandfather Wigglesworth was the city manager of Russell, Kansas.

Ingredients

• 2 small heads of cabbage, chopped
• 2 yellow or white onions, chopped
• 1 lb. ground meat
• Hot roll mix
• Salt
• Pepper
• Melted butter (for brushing)

Directions

Preheat oven to 350 degrees.

Brown the meat in a large skillet. Add alternative layers of cabbage, onion, salt and pepper on top of the meat. Cover and let cook down. Repeat process of adding alternating layers and cooking down until all of the cabbage and onions are in the skillet. Let mixture cook until the onions and cabbage are soft.

Prepare the hot roll mix as directed on the box. Break off into 50 cent size balls and roll each ball out thinly. Place a hefty spoonful of the cabbage mixture in the middle of the dough and pull the edges into the middle. Flip over and place, creased side down into a greased glass baking pan. Brush the tops of the beerock with melted butter.

Place pan into oven and bake for 15-20 minutes or until browned.

These are great cold the next day (if you can manage to not eat them all while they are hot)!