Don't ask me how to pronounce these, they're German... but they're also SUPER yummy, and pretty quick to make. They store well in the fridge, reheat well in the microwave, and although I didn't try it, apparently they freeze well too.
1 pound Ground Beef
1 Onion (diced)
2 cloves Garlic (minced)
1 teaspoon Paprika
1 teaspoon Cumin
6 oz grated Gruyere cheese
2 cans Grands Homestyle Biscuits
Flour as needed
Saute ground beef along with the diced onion, minced garlic, paprika, and cumin till browned and crumbly. About 10 minutes.
Drain any excess fat and allow to cool in a strainer for a few minutes.
Preheat your oven to 350 degrees.
Shred the Gruyere.
Drain the Sauerkraut by squeezing it in a clean kitchen towel.
Gently mix the ground beef mixture, cheese, and sauerkraut together in a large bowl.
Roll out each biscuit, flat on a floured surface.
Place 3-4 tablespoons of the filling in the center of each biscuit.
Fold the sides up like a steam bun and pinch to close.
Place uncooked Bierocks, seam side down, on 2 parchment-lined baking sheets.
Bake for 17-19 minutes or until golden.
Allow Bierocks to cool on a wire baking rack for 2-3 minutes before eating.