Berox

Ingredients

• ½ lb. ground beef
• ½ of a yellow onion, diced
• 2 tsp. chopped garlic
• 8 oz. tube of crescent biscuits
• 1 Tbsp. flour
• cheese, sliced (Monterey Jack or pepper jack recommended)
• ¼ head of green cabbage, diced

Equipment

• skillet pan
• cutting board
• knife
• rolling pin
• baking sheet

Makes 4 servings

Instructions

1. Cook beef in a skillet pan on medium heat until mostly browned, but with a little pink.
2. Add onions and garlic to the pan. Cook until meat is fully cooked and onions are soft. Remove from heat.
3. Take the biscuit dough out and portion the 8 pre-cut rolls into 4 balls. Roll each ball into a thin circle on a floured surface.
4. Spoon the meat, garlic and onion onto each dough circle, then top with cheese and diced cabbage.
5. Use a little bit of water to dampen the edge on one half of the circle. Fold in half and seal the seam.
6. Place on a baking sheet and bake according to the biscuit dough cooking instructions.

Additional Information

• Can substitute the ground beef with ground turkey or ½ pound of fresh portabella mushrooms.
• We recommend pairing your berox with ketchup.

Serving Suggestion

Berox is a travel-ready meal for the student on the go. But if you're looking for a sit down meal, you can enjoy this with a side of German potato salad!