My mother got this recipe, in the early 1960’s, from an old and dear friend of hers, who was a bit trendier in the kitchen than she was. The idea of piroshkies was so foreign to her that she mispronounced the name, and as a result…. I grew up calling these meat stuffed dumpling purouskies. We loved them no matter what they were called. They were the perfect carry along food. We ate them in the car on Friday nights when we were on our way to our cabin. They were often in the lunches we took to the mountains on the ski bus.
I’ve used them in the same way for my family. I tried to keep a stash in the freezer, so my constantly hungry boys would have something somewhat nutrious to eat after sport practices. I put frozen piroshkies in the kids’ school lunches and they would be defrosted by the time they ate lunch at school. They went up to the mountains and out on the sailboat.
So this weekend when I had son #2 and son #3 home with 2 of our grand-daughters, I decided to have some piroshkies ready.
And because they are so easy to make….you should make some too!
1 package of Rhodes dinner rolls
- 2 pounds ground beef
- 1 onion, chopped
- 3 garlic cloves minced
- 1/2 cup chopped parsley
- 1 tablespoon Italian seasoning
- 2 tablespoons milk
Defrost the dinner rolls according to package directions.
In a skillet over medium heat, brown the ground beef, onion and garlic.
Add the seasonings and stir well.
Place the ground beef in a colander to drain fat for 15 to 20 minutes.
Preheat oven to 350 degrees.
Using one roll at a time, flatten the roll on a lightly floured surface and roll out to about a 6-inch diameter.
Spoon 1/3 cup of the ground beef mixture onto the bread and pinch the edges together to seal.
Place the filled roll, seam side down, onto a greased baking sheet.
Continue with additional rolls until all of the meat is used.
Brush the surface of each roll with a bit of milk.
Bake the rolls for 20 to 23 minutes at 350 degrees. The rolls should appear slightly browned.