Bierocks (German Meat Turnovers)

Ingredients

• 2 loaves frozen bread dough , 1 pound
• 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 cups melted butter

Instructions

1. 1

   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.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   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).

4. 4

   Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.