1 hr 5 mins
KT Scarlet's Note:
My grandmother's dear friend Indabelle passed this recipe on to our family. These were a big hit with everyone, and we all enjoyed getting in the kitchen to help make them. Even when we were little we could help pinch the roll mix shut, and nothing was more fun than slicing a hot brook open and slipping in a slice of cheese to melt. My grandma always made lots of extras and froze them. They are easy to pop in the microwave for a good comfort food snack, and you don't have to eat the hot roll part, so you can save yourself the carbs by discarding it once it's done its job melting your cheese!
My Private Note
Units: US | Metric
- 1Preheat oven to 375.
- 2Make hot roll dough according to directions on the box and allow to rise once.
- 3Brown beef over medium heat with chili powder, drain. You could try this mixing in sausage or venison, too.
- 4While beef browns, cook cabbage and onion in a little water with salt and pepper, then drain.
- 5Mix beef and cabbage mixture together in a large bowl.
- 6Roll dough out thin and cut into squares that are about 8" on each side.
- 7Spoon two heaping tablespoons of the beef/cabbage mixture in the center of the square, then fold the corners in to meet at a point at the top of the brook. It will look like a "X.".
- 8Place the brooks, "X" side down, on a greased cookie sheet.
- 9Bake until dough browns.
- 10Plate, then slit the top to slide in your slice of cheese (Velveeta is what Grandma used, but I'd probably stick with real cheese - and most any cheese would be yummy, from cheddar to pepper jack.).
- 11Grandma always served this with potato chips and dill pickles.
- 12Bet you can't each just one!
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Nutritional Facts for Brooks
Serving Size: 1 (135 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 490.1
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 13.6 g
- Cholesterol 75.7 mg
- Sodium 1002.0 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 1.2 g
- Sugars 5.3 g
- Protein 25.1 g