Brown ground beef with salt, pepper, and optional jalapenos.

Add chopped onion and cabbage to the beef mixture.

Cover and steam until onion is crisp-tender and cabbage is wilted.

Stir in cream of chicken soup and cheddar cheese (optional).

Set the filling aside to cool.

In a large bowl, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast.

In a small saucepan, combine milk, water, and margarine.

Heat the liquid mixture to 130 degrees Fahrenheit.

Add the warm liquid mixture to the dry ingredients and beat well.

Gradually add remaining flour to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

Cover the dough with a towel and let it rest for 15 minutes.

Pinch off egg-sized portions of dough.

Roll each portion into a circle.

Place a heaping tablespoon of filling in the center of each dough circle.

Bring the edges of the dough together and pinch to seal.

Place the filled bierocks on a greased baking pan.

Bake at 375 degrees Fahrenheit for 20 minutes, or until lightly browned.

To make the cream of chicken soup, melt butter or margarine in a saucepan.

Stir in flour and cook for a minute.

Gradually add water and chicken broth, whisking constantly until smooth.

Simmer until thickened.