Name: Bierocks (German Meat Turnovers)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Frozen bread dough, thawed - 2 (1 pound) loaves; Ground beef - 1 pound; Onion, chopped - 1; Garlic, crushed - 1 clove; Salt - 1 ½ teaspoons; Lemon pepper - 1 ½ teaspoons; Cabbage, chopped - 1 small head; Worcestershire sauce - 2 tablespoons; Caraway seeds - 2 teaspoons; Melted butter - ½ cup

Ingredients for - Bierocks (German Meat Turnovers)

1. Frozen bread dough, thawed 2 (1 pound) loaves

2. Ground beef 1 pound

3. Onion, chopped 1

4. Garlic, crushed 1 clove

5. Salt 1 ½ teaspoons

6. Lemon pepper 1 ½ teaspoons

7. Cabbage, chopped 1 small head

8. Worcestershire sauce 2 tablespoons

9. Caraway seeds 2 teaspoons

10. Melted butter ½ cup

How to cook deliciously - Bierocks (German Meat Turnovers)

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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