Bierocks (german Meat Turnovers)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (1 lb) bread dough, loaves
• 1 lb ground beef, thawed
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons lemon pepper
• 1 small cabbage, chopped
• 2 tablespoons worcestershire sauce
• 2 teaspoons caraway seeds (optional)
• 1/2 cup butter, melted

Recipe

• 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 preheat oven to 350 degrees f (175 degrees celsius.
• 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.
• 4 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 with 2 tablespoons water).
• 5 bake in preheated oven for 30 minutes, or until golden brown. serve hot, or wrap and freeze for heating later.