Bierock

To make the filling, brown the beef, salt, pepper, and jalapenos. Add the onion and cabbage; cover and steam until onion is crisp-tender and cabbage is wilted. Add the soup and cheese (if desired) and mix thoroughly. Set aside.

To make the dough, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast in a large bowl. In a small saucepan, combine milk, water, and margarine. Heat to 130 degrees (margarine does not need to melt). Add liquid mixture to dry ingredients and beat well. Add enough additional flour to make a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover with a towel and let rest 15 minutes.

Pinch off a small amount of dough, about the size of an egg. Roll into a circle and place 1 heaping tablespoon of filling on the dough. Bring edges together and pinch; place on a greased pan. Bake at 375 degrees for 20 minutes or until lightly browned.

To make your own cream of chicken soup, melt 2 tablespoons of margarine or butter in a saucepan. Add 2 tablespoons of flour and give it a good stir for a minute or so. Slowly add 1/2 cup water and 1/2 cup chicken broth, whisking as you pour them in.

Nutrition: 219 cal, 8g fat, 3g sat fat, 0g trans fat, 26mg cholesterol, 294mg sodium, 26g carbs, 1g fiber, 3g sugars, 11g protein, 7% vit. A, 10% vit. C, 5% calcium, 13% iron.

Note: I calculated the nutritional stats with skim milk, Smart Balance light spread, 85/15 ground beef, homemade cream of chicken soup, and no cheese. When made with ground turkey instead of beef, each bierock only has 195 calories, 5g of fat, and 1g saturated fat—it’s a winner!