Easy German Bierocks (Runza)

Step 1
Spray a 13×18-inch rimmed baking sheet with cooking spray. Place frozen rolls onto the baking sheet and cover with sprayed plastic wrap. Let thaw and rise until doubled in size, 3 to 5 hours.

Step 2
About 45 minutes before the dough has fully risen, heat 1 tablespoon oil in a large pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in onion and cook until soft and translucent, about 5 minutes. Add cabbage and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, then spread mixture onto a rimmed baking sheet. Let cool until dough is ready, 20 to 30 minutes.

Step 3
Heat 2 inches oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).

Step 4
While the oil is heating, flatten a dinner roll with your hands or a rolling pin; place several tablespoons of cooled cabbage mixture into the center. Pull dough edges over the filling and pinch to seal. Repeat with remaining rolls and filling.

Step 5
Working in batches of three, fry bierocks in hot oil until golden brown, 2 1/2 to 3 1/2 minutes per side. Drain on paper towels.