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Tex-Mex French Bread Bierock

August 9, 2013 By Kelli and Holli 25 Comments

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Tex-Mex French Bread Bierock from Kelli's Kitchen

Tex-Mex French Bread Bierock from Kelli’s Kitchen

Sometimes I make mistakes and then I try to improvise. Sometimes it works and sometimes it does not work and this time? Oh – it MORE than worked, it rocked! This morning I roasted Hatch Green Chiles and had in mind to make sort of Tex-Mex French Bread Bierock. Whatever – it is fantastic and I want to share it with you. I’m going to use it tailgating and for all our fall parties and I won’t even have to have an entire day to put it together. BTW, the mistake I made was spending all morning making dough, putting together the Bierocks and then burning them beyond recognition! They looked like big burning moon rocks. Seriously. I got a phone call and completely forgot about them until I saw smoke floating through the house. I cried. The process of learning to make bread/dough has been very painful and I’m on edge the entire way through it. I was not going to make any more and I had no idea what to do because I still had some filling but nothing to put it in to make for supper. Until I looked inside the refrigerator and saw a can of Pillsbury Crusty French Loaf and I had hope! When it came out so incredibly well I realized that I could make these great little hand-held meals on a whim instead of setting aside an entire afternoon prior to a game or party and that made me very happy. I think you will like it too! The second thing you should know is that the traditional filling in a Bierock or Runza if you are from Nebraska would never make it past Mr. Picky Eater. Cabbage is one of the filling ingredients and he gags if I even cook it in the house so I haven’t in almost a decade. This is part steamed burritos part enchilada filling. You will love ‘em!

Tex-Mex French Bread Bierock

Ingredients:

1 Can Pillsbury Crusty French Loaf

Tex-Mex French Bread Bierock from Kelli's Kitchen

½ pound ground pork (or chicken, beef, turkey, no meat at all)

2 small sweet peppers – I used orange and yellow

1 small onion

3 cloves garlic

1 ½ Cups shredded Mexican Blend cheese

1 Cup Green Chile sauce

2 Medium Potatoes cubed

1 teaspoon cumin, smoked paprika, salt

½ teaspoon pepper

Directions:
Break up and brown ground meat adding cumin, paprika, salt and pepper.

Chop sweet peppers, onion, garlic – add to meat for last 5 minutes cooking.

Tex-Mex French Bread Bierock from Kelli's Kitchen

Tex-Mex French Bread Bierock from Kelli’s Kitchen

Drain and set aside.

Peel and cube potatoes sautéing until crispy on outside and tender on inside drain and set aside.

Tex-Mex French Bread Bierock from Kelli's Kitchen

Pop open a can of Pillsbury Crusty French Loaf and slice into five evenly measured amounts.

Tex-Mex French Bread Bierock from Kelli's Kitchen

Set one of the segments on end and smash it down with the palm of your hand and press and stretch it out a bit.

Put a little shredded cheese on dough.

Add some meat (if using), potatoes and press it down a bit.

Put a teaspoon of green chile sauce on top then a little more cheese.

Tex-Mex French Bread Bierock from Kelli's Kitchen
Then begin pulling the edges toward the top center and pinch it together into a little purse.

Tex-Mex French Bread Bierock from Kelli's Kitchen

Place them seam side down on parchment paper.

Repeat four more times.

Tex-Mex French Bread Bierock from Kelli's Kitchen

Place in a pre-heated oven @ 350F for 30 minutes.

If you like, as soon as they come out brush with melted butter like I did but you don’t have to.

Tex-Mex French Bread Bierock from Kelli's Kitchen

And they are finished. No “leaking” all over the place. Crusty on the outside tender on the inside – not thick and doughy, just right. Everyone can do this and it is so worth it. I’m pretty sure these will freeze beautifully and we will know soon because I made two batches since I had two cans and I put the leftovers in the freezer. Sooooooo good!

Tex-Mex French Bread Bierock from Kelli's Kitchen

 

 

Tex-Mex French Bread Bierock

 

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Filed Under: Beef, Bread, Rolls, Crackers, and More, Cinco de mayo, Football Season!, Halfway Homemade, Leftovers Reinvented, Mexican Food/Tex-Mex, Pork, Recipes, Sandwiches, Save Money, Super Bowl Food, Tailgating, Time Saver Tagged With: Bierocks, Football, Green Chile Recipe, Hot Pocket made with Pillsbury, Pillsbury French Loaf recipes, potatoes, Runza, super bowl, tailgating recipes, Tex-Mex

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Reader Interactions

Comments

  1. Melissa

    August 9, 2013 at 9:27 PM

    I ***love*** Bierocks!! =)
    These look delicious!! and using the French Loaf Bread looks awesome!
    Pinned to my Dinner Board!

    Reply
    • kalamitykelli

      August 9, 2013 at 9:30 PM

      Thanks Melissa! If you make them – please let me know what you think – that french bread dough rocked!

      Reply
  2. eliotthecat

    August 10, 2013 at 6:50 AM

    Once again, you are making me nostalgic. My mom and grandmother made Bierocks and learned from an older lady from the community. I remember grandmother always said she was “Bohemian.” ๐Ÿ™‚

    Reply
    • kalamitykelli

      August 10, 2013 at 7:36 AM

      That’s funny because many people have called me Bohemian in my life too! I never heard of these things until Dave Cathey – Dave the Food Dude in the Oklahoman made this last year in his Green Chile article – I’m doing a round-up next weekend. BTW, if you have any recipes using it – I would love for your to participate.

      Reply
  3. Hugs, Kisses and Snot

    August 10, 2013 at 9:17 AM

    I love this! Before I started reading I immediately thought…perfect for game day. We were on the same wave length. I love that Pillsbury dough. It’s also great for pizza pockets. I’m going to try your cabbage free Bierocks post haste.

    Reply
    • kalamitykelli

      August 10, 2013 at 9:19 AM

      Thanks! I hope you like them and will let me know how they turn out. You know, football season starts on August 31!

      Reply
  4. Carmen

    August 10, 2013 at 10:07 AM

    Baking at 350* for 30 minutes? Thanks

    Reply
    • kalamitykelli

      August 10, 2013 at 10:16 AM

      You are welcome! Thanks for dropping by and please come by again!

      Reply
    • kalamitykelli

      August 10, 2013 at 10:18 AM

      Carmen – YES it’s 350! I went over to check and sure enough – left out the temp! ๐Ÿ™‚ sorry but thanks for letting me know.

      Reply
  5. Liz

    August 10, 2013 at 12:29 PM

    The filling sounds incredible! And I love the sheen after they’re baked ๐Ÿ™‚ YUM!

    Reply
    • kalamitykelli

      August 10, 2013 at 1:35 PM

      Me too Liz – came out way better than if I used my own dough.

      Reply
  6. Becca from ItsYummi.com

    August 10, 2013 at 11:15 PM

    I’ve never heard of bierocks… where have they BEEN all of my life?! These look and sound incredible, Kelli!

    Reply
    • kalamitykelli

      August 11, 2013 at 10:26 AM

      Thanks Becca – I really hadn’t either but I sure love them. I sent some home with mom yesterday evening and she had them for dinner last night – she called to say she would like some more please! ๐Ÿ™‚

      Reply
  7. Food Stories

    August 11, 2013 at 12:32 PM

    I have never heard of these before – Yum Yum ๐Ÿ™‚ BTW, I’m always improvising in the kitchen, too

    Reply
  8. pamasaurus

    August 11, 2013 at 12:38 PM

    Um… YUM! I’ve never heard of Bierock, but I might need to make this ASAP! I really think I was supposed to be southern ๐Ÿ˜‰

    Reply
    • kalamitykelli

      August 11, 2013 at 12:43 PM

      You will be surprised that these are not southern and I had never made them before either – I just did a variation on a recipe I saw. Bierocks are from Nebraska, Kansas, N and S Dakota – upper midwest.

      Reply
      • pamasaurus

        August 11, 2013 at 12:44 PM

        Ah, ok! Well, I’m not midwestern, either! I guess every area has amazing recipes ๐Ÿ˜€

        Reply
  9. now at home mom

    August 12, 2013 at 8:30 PM

    Okay Kelli, this is another one of your delicious recipes I need to keep with me! I need to try this with hubby, I’m sure we will both love it very much ๐Ÿ™‚ I love the picture that you brushed them with melted butter ๐Ÿ™‚ yummy! ๐Ÿ™‚

    Reply
    • kalamitykelli

      August 12, 2013 at 8:56 PM

      Thanks Ingrid! We loved them!

      Reply
  10. thehomeheart

    August 13, 2013 at 8:11 AM

    I’m not so well versed in the bread/dough process just yet either, so I feel your pain. But what a wonderful little mishap to end up with ๐Ÿ™‚ Maybe I shouldn’t blog before breakfast because the last two posts have made me very hungry!

    Reply
  11. Christie@fooddonelight.com

    August 19, 2013 at 2:04 PM

    I have burnt so many things forgetting about them! It sucks to loose all that hard work. Glad these worked out in the end. They look delish. Thanks for sharing on Thursdays Treasures. This will be a feature.

    Reply
    • kalamitykelli

      August 19, 2013 at 5:57 PM

      Oh Gosh – Thanks Christie! I’m excited!!!

      Reply
  12. Lizy @ http://justdipitinchocolate.blogspot.com/

    August 21, 2013 at 11:03 PM

    Holy Molly! These look like little pillows of yumminess! Pining for sure…and I’m hungry now…darn it! its Midnite girl!!! first thing in the morning on my way to the grocery store to get the ingredients, thanks for the recipe! Looks really really tasty!

    Reply
    • kalamitykelli

      August 21, 2013 at 11:36 PM

      Thank you so much! I just know you will like them. Thanks also for dropping by and let me know how they turn out for you!

      Reply

Trackbacks

  1. Thursdays Treasures 100 | says:
    August 21, 2013 at 7:00 PM

    […] Pasta Rustica with Egg ย  Pint Sized Baker – Healthy Fruity Pebbles Cereal Granola Bars ย  Domestically Impaired Guide to Retro Kitchen – Tex-Mex French Bread Bierock ย  Tumbleweed Contessa – Open Faced Zucchini Tomato Sandwiches ย  Lemon Tree Dwelling – […]

    Reply

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