Bierocks (German Meat Turnovers) Recipe
- 2 (1 pound) loaves frozen bread dough, thawed
- 1 pound ground beef
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons lemon pepper
- 1 small head cabbage, chopped
- 2 tablespoons Worcestershire sauce
- 2 teaspoons caraway seeds
- 1/2 cup melted butter
step 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 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).
step 4: Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.