Depending where you are looking for a delicious stuffed bread in this world - it can be known by many different names. I grew up in Kansas, where we refer to these round stuffed breads as bierock. The bierock is one of many similar pastries you can find throughout the United States that followed a long line of tweaks and adaptations after originating from Russian pirozhki - which boast a soft dough stuffed with a (frequently savory) filling. Bierock is the name that was ultimately given to the German interpretation of this bake, which are still wildly popular in many areas of the United States that have large Russian and/or German populations. These were a special savory treat among many sweet options at German bakeries, and I loved to snag them - whatever they were filled with. This particular bierock features a non-traditional filling inspired by queso fundido. Inside the fluffy bread, you’ll find lots of melty, stretchy Oaxaca cheese alongside plenty of chorizo. (If you can’t find Oaxaca, you can substitute low moisture mozzarella or brick cheese instead.) These are best served warm. They can be reheated in the toaster oven or microwave—or to re-heat in the oven, wrap each pastry in foil, and warm at 350°F for 15 minutes.
