Bierock Casserole

Recipe by: Cooks Country Apr/May 2015, modified by the O’Connor clan

Servings: 5

dough
wake up the yeast - warm 1/4 cup milk to about 110 degrees (15-20 seconds in the microwave). Stir in the yeast and 1 tablespoon sugar. Let sit about about 5 minutes or until the mixture is bubbly.
in large bowl, mix together flour, baking powder, salt, and remaining tablespoon sugar. Stir in remaining 3/4 cup milk, melted butter, and yeast mixture. Knead until smooth. Dough will be sticky, but you may need to add flour (up to 2 tablespoons) so it’s kneadable.
cover bowl and let rise about 30 minutes. The dough will be ready by the time your filling is prepped and cooled.
filling
preheat oven to 375
heat oil on medium high heat until shimmering. Add onions and cook until transparent and just starting to color. Remove onions to samll bowl.
brown hamburger, drain, and return to pan. Turn burner down to medium, add cabbage, onion, chicken powder, and 1 teaspoon each salt and pepper. Cover and cook for 5-10 minutes or until cabbage is wilted. If it’s sticking to the bottom of the pan, add a splash of water (up to 1/4 cup) to pan while cabbage is wilting.
stir in 1 tablespoon flour. Once it’s all mixed in, add cheese and mustard. Salt and pepper to taste.
transfer filling to 9x13 pan and cool for 10 minutes. Roll dough out to fit pan and cover. Be sure to cut a few vent holes.
bake until golden brown, 15-20 minutes.
if you can stand it, let sit 10 minutes before eating.