Food & Drink Magazine

Tex-Mex French Bread Bierock

By Kalamitykelli @venuscorpiogirl

Tex-Mex French Bread Bierock/Kelli’s Retro Kitchen Arts

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!

Ingredients:

1 Can Pillsbury Crusty French Loaf

Tex-Mex French Bread Bierock/Kelli’s Retro Kitchen Arts

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/Kelli’s Retro Kitchen Arts

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/Kelli’s Retro Kitchen Arts

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

Tex-Mex French Bread Bierock/Kelli’s Retro Kitchen Arts

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/Kelli’s Retro Kitchen Arts

Then begin pulling the edges toward the top center and pinch it together into a little purse.

Tex-Mex French Bread Bierock/Kelli’s Retro Kitchen Arts

Place them seam side down on parchment paper.

Repeat four more times.

Tex-Mex French Bread Bierock/Kelli’s Retro Kitchen Arts

Place in a pre-heated oven 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/Kelli’s Retro Kitchen Arts

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/Kelli’s Retro Kitchen Arts


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