Texas Style Kolache with Smoked Barbecue Brisket
These Texas style BBQ Brisket Kolaches are made with frozen Rhodes rolls and filled with smokey brisket, tangy coleslaw, and gooey cheese. This fusion of Czech and Texas cuisine is a great way to use leftover smoked brisket.
Ingredients
- 2.5 Cups Smoked Brisket
- 9 Texas Style Rhodes Rolls
- 1 Cup Coleslaw
- 9 Slices Cheese Cheddar or Pepper Jack
- BBQ Sauce to taste
Instructions
Preparing the dough
- Remove 9 dough balls and set on a baking tray and cover with Saran wrap. Let the dough thaw for 1.5 hours.
- On a well-floured surface, sprinkle a little flour on the dough and roll gently to about 1/16 of an inch thick. The dough will be about the size of a regular corn tortilla.
- Place a scant ¼ cup of the BBQ beef brisket into the center of the dough.
- Next, top the brisket with the cheese, slaw, and a drizzle of BBQ sauce.
- Fold up two opposite edges of the dough and pinch together.
- Bring up one side of the dough and pinch together.
- Bring up the final side of the dough and pinch together to form a tight seal.
- Flip the Kolaches over and place on a parchment paper lined baking sheet.
- Cover the finished Kolaches with plastic wrap and let them rest for 1.5 hours, to rise slightly.
Baking
- Preheat oven to 350 degrees.
- Bake the brisket kolaches for about 20-30 minutes, until the top is lightly browned. Turn the pan 180 degrees halfway through.
- Remove from the oven and rest for about 5 minutes before serving.
Nutrition
Calories: 404kcalCarbohydrates: 36gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 511mgPotassium: 503mgFiber: 3gSugar: 2gVitamin A: 14IUVitamin C: 5mgCalcium: 161mgIron: 5mg
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