Recipes For My Boys: Hickory BBQ Beef Stuffed Pretzel Buns #KraftRecipeMakers

Tuesday, October 8, 2013

Hickory BBQ Beef Stuffed Pretzel Buns #KraftRecipeMakers

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I know you are busy..that just a given in life.  My day begins at 4:30 am and, with luck, I may be in bed before 12:00 am.  With 6 year old twins and a 10 year, all boys, it’s a non-stop, ever fun and on the go life in our household.  Kraft Recipe Makers are a great way to make easy meals and lend that helping hand in the kitchen so many of us need.  Kraft makes deciding what to make for dinner tonight an easy choice.  Each of the 9 Kraft Recipe Makers include two sauces, a simmer sauce to use while cooking and a finishing sauce, to add even more amazing flavor at the end. 



I decided to make Kraft BBQ Beef Recipe Maker meal kit since we love and use Kraft BBQ Sauce often.   I picked up a chuck roast listed on the box and put it in the crock pot as soon as I got home.  Topped it with the Brown Sugar Cider Vinegar Simmer Sauce and finished it with Hickory BBQ Sauce for the best easy meal! It was a hit stuffed inside pretzel buns and rolls!  We ate them while watching a movie with crock pot sweet potatoes and baked beans.  I have several crock pots which are great for easy family meals.  These Hickory BBQ Beef Stuffed Pretzel Buns are perfect to make ahead for picnics or lunches as ready-made meals.  You can keep in the refrigerator for 2 days or in the freezer for a couple of weeks.  They do not have the same appearance as freshly baked, however, they do have the same amazing taste.  
Let's make these wonderful Kraft Recipe Makers Hickory BBQ Beef Stuffed Pretzel Buns!


Put roast in crock pot, cover with Kraft Brown Sugar & Cider Vinegar Simmer Sauce.  Slow cook chuck roast in crock pot 6 to 8 hours on low.
Thaw frozen dinner rolls according to directions on bag.

Doesn't this look great?! 
Remove cooked chuck roast from crock pot.  Let sit 15 minutes.  Remove fat.  

Shred with two forks or mix in stand mixer for 1 minute or until shredded.  Add included Kraft Hickory BBQ Sauce.  

For buns:  Put one heaping Tablespoon of bbq roast on one roll.  Gently stretch another roll, place on top of roast.  Seal edges by pinching together.  
For rolls:  Use only one roll, top with roast, pull up edges and seal around bbq. 
Roll lightly in palms.  Put on baking sheets.  Repeat until all are made.  
Bring 2 - 1/2 to 3 quarts water to boil in a large stock pot.  Carefully, add 1/3 cup baking soda, it can easily boil over.   Add a few rolls/buns to the boiling water, flip over at 30 seconds, take out after additional 30 seconds.  With a sharp night make an X on top but do not cut through to filling.  Sprinkle with coarse sea or kosher salt.  


Bake in preheated 400 degree F oven 10 to 14 minutes. 



Until medium to dark brown.  Remove and serve whole, halved or quartered.  


Kraft Hickory BBQ Beef Stuffed Pretzel Buns
ingredients

1 box Kraft Recipe Makers Hickory BBQ Beef 
2 - 1/2 lb. chuck roast
36 count Rhodes Bake-N-Serve Dinner Rolls
1/3 cup baking soda
3 quarts water 
1/2 cup minced peperoncinis, optional

Directions; 
Spray inside of crock pot with non-stick spray.  Rinse chuck roast, pat dry, place in crock pot.  Add Brown Sugar Cider Vinegar Simmer Sauce.   
Thaw rolls according to directions on bag.
Cook chuck roast in crock pot on low 6 to 8 hours.  
When roast is done, remove from crock pot and let sit 15 minutes.  
Mince peperoncinis if using, and add desired amount to meat, mixing well.  
Pull beef into pieces, remove fat and discard.  Shred with two forks or in stand mixer, see above photo.  
Put water in large stock pot and bring to a boil.   
Slightly stretch one roll.  Put one heaping Tablespoon in the middle of roll.  
Slightly stretch another roll to cover roast.  Pinch to seal edges completely. 
Alternately, use one roll, top with bbq and stretch dough around meat sealing edges. 
Roll in palm of hands to form a circle.  
Repeat until all meat and/ or rolls are gone, placing on ungreased baking sheets. Or, bake when you have one baking sheet full,  6 to 8 per sheet.  
Once water has started boiling, carefully add baking soda.  Be careful!  It can easily boil over.
Ease 3 to 5 stuffed rolls into the boiling water.
Flip after 30 seconds.
Cook an additional 30 to 45 seconds.  
Put back on ungreased cookie sheets
Immediately, with a sharp knife, make an X and sprinkle with coarse sea or kosher salt.
Bake in preheated 400 degree F oven 10 to 14 minutes until tops are medium to dark brown.  Enjoy! 

Which Kraft Recipe Makers are you going to try?  

Slow Cooker
Hickory BBQ Beef
Chicken Cacciatorie
New England Pot Roast

Skillet
Sweet & Sour Chicken
Chicken Bruschetta Pasta
Tex-Mex Chicken Fajita 

Oven
Verde Chicken Enchiladas
Asian Fish Tacos 
Three Cheese Chicken Florentine

Shared on The Better Baker Weekend Potluck #122

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