Ingredients
- 1½ pounds ground beef
- ½ cup chopped onion
- 1 clove of garlic, minced
- 1½ cups sauerkraut, drained
- 2 tablespoons dried parsley flakes
- ¾ teaspoon salt
- Pepper to taste
- 1 envelope yeast
- 1 cup warm water
- ½ teaspoon sugar
- ¼ cup nonfat dry milk powder
- ¼ cup sugar
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 1 teaspoon salt
- ¼ cup shortening, softened
Directions
Brown ground beef, onion and garlic in skillet,
stirring until ground beef is crumbly; drain.
Combine with sauerkraut, parsley, 3/4 teaspoon salt and pepper in bowl; set aside. Dissolve yeast in 1 cup warm water with ½ teaspoon sugar. Combine milk powder, ‘/4 cup sugar, all-purpose flour, whole wheat flour and 1 teaspoon salt in bowl. Cut in shortening until crumbly. Pour in yeast mixture, stirring until moistened. Let stand for 10 minutes. Knead dough until smooth. Preheat oven to 200 degrees; turn off. Place dough, covered, in bowl in oven for 1½ hours or until doubled in bulk. Punch dough down; divide into 16 equal por-tions. Roll out each portion on floured surface to 4-inch circle. Place 14 cup ground beef mix-ture on half of each circle. Fold dough over to enclose filling, sealing edge. Arrange on baking sheets. Bake at 375 degrees for 15 to 20 minutes or until browned. Serve with sour cream.
