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Beerocks? Or Bierocks? No matter how you spell it, these individual sauerkraut-and-beef- filled pastries are irresistibly good. For a simple and satisfying meal, serve them with a green salad.

Prep Time: 45 minutes

Total Time: 3 hour 5 minutes

Servings: 15


  • 1/2 cup shortening
  • 1/4 cup sugar
  • 1 cup Kellogg's® All-Bran® Original cereal
  • or 1 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1 package active yeast
  • 1 egg
  • 3 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • (KICRecipeIngredient-28396)
  • (KICRecipeIngredient-25213)
  • 1/2 pound lean ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped onion
  • 2 cups drained, canned sauerkraut


1. Measure shortening, sugar, KELLOGG'S ALL-BRAN cereal and salt into large mixing bowl. Add boiling water, stirring until shortening is melted. Let stand until lukewarm (105 to115°F).

2. Pour yeast into cereal mixture, stirring until mixed. Let stand 5 minutes. Add egg. Beat well. Add half of the flour and beat until smooth. Add remaining flour and stir until combined. Cover and let rise until double in bulk, about 1 hour.

3. To prepare filling, brown beef in large fry pan until done (160 degrees F). Stir in salt, pepper and onions. Add sauerkraut and mix thoroughly.

4. Turn dough out on lightly flour surface. Roll to 1/4-inch thickness. Cut into 4 x 4-inch squares. Place 1 heaping tablespoon of filling in center of each square. Bring opposite corners together and pinch to close securely. Pour oil into 13 x 9 x 2-inch baking pan. Place Beerocks with pinched side down in the oil. Let rise about 45 minutes.

5. Bake at 400° F about 25 minutes. Serve hot or cold.

Yield: 15 sandwiches

Nutrition Label