Bierocks (German Meat Turnovers)

• (1 lb) bread dough, loaves2
• lb ground beef, thawed↗1
• onion, chopped↗1
• garlic clove, crushed↗1
• teaspoons salt↗1 1⁄2
• teaspoons lemon pepper1 1⁄2
• small cabbage, chopped↗1
• tablespoons Worcestershire sauce↗2
• teaspoons caraway seeds (optional)2
• cup butter, melted↗1⁄2

Step-by-step 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 Celsius.

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.

4. 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 white with 2 tablespoons water).

5. 5

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