- 1 lb of lean ground beef
- jar of sauerkraut (i don't use the whole jar, but i eyeball the amount)
- 1 can of thin crust pilsbury pizza dough (or any pizza dough of your preference)
brown the hamburger in a large skillet and when it's mostly done, add sauerkraut until it looks like the amount of each are about equal (and drain the sauerkraut first!). get the hamburger-kraut mixture nice and hot.
while that's going, roll out the pizza dough -- i usually divide the thin crust pizza dough into 8 squares. place a square on a cookie sheet, spoon the hamburger-kraut mixture onto one half of it, and fold over, tucking in the sides. essentially, it should look like a little calzone... but with sauerkraut.
then bake at 400 until they look nice and toasty... mmmmm.
serve with copious amounts of yellow mustard :)
we had them with sauteed green beans, and a salad.
so mom, who's recipe was this? yours? marty's?
and everyone else... should we rename this recipe to make it more appetizing?
4 comments:
The recipe is actually Marty's grandmother's. So it is from the Shultz side of the family. Your German roots!
how about Krauzones?
I love doug's name suggestion! You should spit a little while saying it to make it sound more german. The burger label is deceptive as this recipe sounds nothing like I would expect from the name.
I was thinking it might be yummy with sausage instead of beef...or maybe being state fair time I'm just doing my part to promote NC Agriculture?
Those look good, and I would have to agree with Doug and Natalie. I was actually picturing little burgers on buns with kraut on them. Krauzones sound much more apptezing and a little more accurate in the description.
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