Bierock Casserole

Preheat oven to 350ºF.

Brown ground beef and sausage in a large skillet over medium high heat until fully browned. Remove the meat, drain fat and set aside.

Add onions to the skillet and saute until brown, about 5–7 minutes. Add the meat back into the skillet with the onions.

Sitr in beer, sauerkraut, onion soup mix, caraway seeds, and garlic powder and simmer for another 5 minutes. Add salt and pepper to taste. Set aside.

Press half of all the crescent roll dough into the bottom of a lightly greased casserole dish (9×13). Spread the meat and sauerkraut mixture on top. Sprinkle with pepperjack.

Layer the rest of the crescent roll dough on top of the beef mixture, covering all of the filling, overlapping just a little. Sprinkle with the parmesan.

Bake in the preheated oven for 30–35 minutes or until golden brown on top.