Easy Bierocks

Spray 2 muffin tins with oil. Fill each cup with 2 Rhodes rolls. Spray Saran wrap with cooking spray and loosely cover. Let dough thaw and rise about 4 hours, or until double in size. Do NOT over rise, or they will deflate.

In a skillet, fry up hamburger and onions. Drain. Rinse, drain and dry the sauerkraut well. Add to the drained hamburger. Stir in cheese. Season with salt and pepper to taste.

On a floured surface, stretch raised dough into a 4-inch circle and fill with approximately 1/3 cup filling. Pinch 4 corners together to make a bundle. Repeat with remaining 4 corners so no filling is showing. Pinch ends tightly together and place pinched side down on a baking sheet. Repeat until all dough is filled.

Bake at 425ºF for 20 minutes. Serve with a mixture of yellow mustard, spicy mustard and Worcestershire sauce. Delicious!