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[Bentley]

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!

[Bentley]

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

[Bar-B-Lew]

those look similar in shape to pierogies

[Bentley]

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

[Bar-B-Lew]

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

[Bentley]

Not in the make-up of the dish!

[yorkdude]

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.

[Bentley]

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

Corned Beef Bierocks

[yorkdude]

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

[Bentley]

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!