The cafeteria at my HS used to serve these.  I lived very close to school, so I always went home for lunch.  I have no idea how big they were or exactly what was inside them, but they always sounded so good!

I am using store bough rolls, they are better then anything I can make and no flour on the floor!  I am letting the mix cool, it seems like most of the recipes I have seen, including yorkdude's CB ones a few years back, only use one biscuit.  So will try not to over fill them.  Gonna put cheese in half.  Not traditional, but I like German Calzone!

Instructions say 13-17 @ 325° so I am gonna try 14.  Tried one with a top and bottom.

those look similar in shape to pierogies

Meh... Cheeseburger, less time to make, more flavor!

Any reason you didn't try to deep fry them?

Not in the make-up of the dish!

I will have Gwennie make some, not sure what I wrote a while back but those (respectfully submitted) dont look like hers.
I may have goofed the translation.
We will document them if you would like, they are really good and “doughy” ish.
Dang, sorry about that.

Yours were Corned Beef in a thread back in 2018.  Your bread looked much better then my rolls!

Corned Beef Bierocks

Stay tuned….kinda going to be busy here at the homestead for 2 weeks but please give them another try.
More to come.

If my comments gave the impression I had used your recipe I apologize.  I was just commenting that it looked like you and a few other I had seen use store bought rolls, and that you had only used 1 for each bierock!  Not sure what all the fuss was by my friends 45 years ago in HS was about!  I can take or leave a Bierock...Now a Mama Mia's deep fried Calzone at Palm & Bullard, get out of my way for one of those!