Beef and Caramelized Onion Knishes
Got a craving for a hearty snack? Try this knish recipe with flavorful beef, onions,and mashed potatoes baked in dough.
Cook Time: 1 hrs 30 mins
Servings: 12
Ingredients: 10
Ingredients
Toppings:
Preparation
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Step 1
Thaw and rise dinner rolls according to package directions. Melt butter in large non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.
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Step 2
In large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper, as desired.
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Step 3
Preheat oven to 350°F. In small bowl, combine toppings. Using rolling pin, roll out one dinner roll to 4-inch circle. Place 1/4 cup beef mixture in center of roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create dent in middle of knish. Place knish on parchment-lined shallow-rimmed baking sheet. Repeat with remaining rolls. Brush each knish with egg; sprinkle topping mixture on each knish. Bake in 350°F oven 30 to 35 minutes or until knish is golden brown. Let knish rest 10 minutes before serving.
Nutrition Information
200 Calories
2.6g SAT FAT
10g PROTEIN
2 mg IRON
1.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 200 Calories; 60.3 Calories from fat; 6.7g Total Fat (2.6 g Saturated Fat; 0.1 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 42 mg Cholesterol; 405 mg Sodium; 25 g Total Carbohydrate; 0.3 g Dietary Fiber; 10 g Protein; 2 mg Iron; 184 mg Potassium; 0.1 mg NE Niacin; 0.2 mg Vitamin B6; 0.6 mcg Vitamin B12; 1.4 mg Zinc; 13.8 mcg Selenium; 36.5 mg Choline.
This recipe is an excellent source of Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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