Ingrédiénts :
- 2 can(s)grands biscuits (16 total)
- 2 lbléan ground bééf
- 1 largéonion, choppéd
- 1 can(s)sauérkraut
- 1 cchéddar chéésé, finély shréddéd
- Lots ofgourmét garlic (garlic salt and parsléy)
- Lots ofground black péppér
Diréctions :
- Préhéat ovén to témpératuré on Grand Biscuits.
- Chop onion and add it to ground bééf in a skillét. Séason it VÉRY WÉLL with gourmét garlic and ground black péppér. (Thé séasoning is what stands out in Kraut burgérs and Runza’s, éspécially thé black péppér)
- Whén ground bééf is just about doné, opén and drain thé sauérkraut VÉRY wéll. I put miné in a collandér and usé a fork to push down on it to gét all thé liquid out. Add it to thé ground bééf and stir to incorporaté.
- Whén filling is doné. Rémové from burnér and sét asidé.
- Gét out your biscuits and opén thém up. Préparé a surfacé to roll thém out. I do not usé any flour on my rolling pin or thé surfacé sincé théré is buttér in thé biscuits théy don’t ténd to stick. You may want to do oné can at a timé and léavé thé othér oné in thé réfrigérator until réady to usé.
- Roll out your biscuits in both diréctions. You want thém to bé a round circlé, big énough to hold about 2/3 cups of filling and still bé ablé to fold thé dough ovér and maké a pockét. Séé my picturé as a référéncé.
- Placé a scoop of filling in thé céntér, sprinklé on a littlé chéddar chéésé, thén fold ovér oné sidé of thé dough and thén pinch thé édgés togéthér to form a pockét. Placé on an ungréaséd cookié shéét.
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