Bierocks (German Meat Turnovers)

Name: Bierocks (German Meat Turnovers)
Total time: 60
Yield: 12
Ingredients: 2 (1 pound) loaves frozen bread dough, thawed; 1 pound ground beef; 1 onion, chopped; 1 clove garlic, crushed; 1.5 teaspoons salt; 1.5 teaspoons lemon pepper; 1 small head cabbage, chopped; 2 tablespoons Worcestershire sauce; 2 teaspoons caraway seeds; 0.5 cup melted butter

Recipe by Pamela Logsdon from allrecipes.com

Dinner,Drink 60 Mins.

Ingredients

12 servings

•

2 (1 pound) loaves frozen bread dough, thawed
•

1 pound ground beef
•

1 onion, chopped
•

1 clove garlic, crushed
•

1.5 teaspoons salt

•

1.5 teaspoons lemon pepper
•

1 small head cabbage, chopped
•

2 tablespoons Worcestershire sauce
•

2 teaspoons caraway seeds
•

0.5 cup melted butter

Instructions

Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.