Spray 2-12 count cupcake pans with cooking spray. Place one dough ball in each cup, a total of 24.
Cover with plastic wrap. Thaw dough by allowing to sit on counter until dough ball has doubled in size, approximately 4-5 hours.
Make the filling: chop onions, sauté in a large frying pan with a little butter or olive oil until tender. Add ground beef, along with garlic, salt and pepper. Cook through and drain well.
Stir in cabbage, olives and sauerkraut.
Simmer until cabbage is soft.
Roll out dough into a flat thin disc, approximately 3.5-4 inches round.
Put 1/3 cup of filling in center of disc. Close dough and pinch to seal.
Place on greased cookie sheet, pinched side down.
Preheat oven to 375 degrees while letting filled Bierocks rest for 30 minutes.
Bake for approximately 30 minutes, until approaching golden.
Swash with melted butter and bake for 10 more minutes.
Serve warm with your favorite mustard.
Caution: The filling will be very hot!