| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher's Legacy Ground Pork | 507921 | 1 lb. |
| Boskovich Green Cabbage | 126607 | 2 lb. |
| Cloverdale Apple Smoked Bacon | 549243 | 1 lb. |
| Bix Produce Gala Apple, Diced | 100720 | 1 lb. |
| H. Brooks Jumbo Yellow Onion | 138750 | 1 lb. |
| Musselman's Apple Cider Vinegar | 457657 | 2 oz. |
| Baker Boy Bread Dough | 716977 | 40 each |
| Abbotsford Egg Whites | 0157481NM | 4 oz. |
Bierocks (Batch):
Yields 40 bierocks. Fine dice onions, apples, bacon, and cabbage. Sauté the ground pork with onions, apples, bacon, and cabbage until all ingredients are cooked through. Take off heat, add the vinegar, and salt and pepper to taste. Allow mixture to cool. Thaw and proof the dough ball to manufacturer’s direction. Roll out bread dough with rolling pin into 5 in rounds. Place 2 oz. of filling in the center, and fold the edges of the dough and pinch to seal. Place on baking parchment line baking sheet. Brush egg whites on top of the bierock and bake until golden at 350°F.
To serve, reheat 2 bierocks in microwave for approximately 1 minute. Serve with chips.
