Yields 12
2 loaves (1 pound size) frozen bread dough
1 pound ground beef
1 medium onion, chopped
1 clove garlic, pressed
1 1/2 tsp salt
1 1/2 tsp lemon pepper
1 small head cabbage, chopped
2 Tbs Worcestershire sauce
2 tsp caraway seeds
Let frozen bread thaw until pliable
In a skillet, cook ground beef, onion, garlic, salt and lemon pepper until beef is browned.
Add cabbage, Worcestershire sauce and craway seeds. Cook until cabbage is limp.
Drain liquid from this filling mixture.
On a lightly floured board, roll each loaf of dough to a 12 inch circle. cut each circle into
6 wedges. Spoon cabbage-meat mixture onto center of each dough piece, dividing equally.
Pull three points of each wedge to the center and pinch to seal. Using a little flour on fingers,
pinch side edges to seal around filling, making 3 seams. Place Beerocks on lightly greased
cookie sheets. If desired, brush dough with melted butter or egg wash.
(1 egg mixed with 2 Tbs water)
Bake in 350 degree oven for 30 minutes or until golden brown. Serve hot or wrap and freeze
(after cooling) for reheating at a later date.
Other fillings may be used :
chicken-broccoli, tuna-cheese, pepperoni-mozarella, or ham-swiss.
