Bierocks (German Meat Turnovers) recipe
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Ingredients
- 2 (1 pound) loaves frozen bread dough, thawed 1 pound ground beef 1 onion, chopped 1 clove garlic, crushed 1 ½ teaspoons salt 1 ½ teaspoons lemon pepper 1 small head cabbage, chopped 2 tablespoons Worcestershire sauce 2 teaspoons caraway seeds ½ cup melted butter
Nutrition Info
- 370.8 caloriescarbohydrate: 39.2 gcholesterol: 45 mgfat: 16.1 gfiber: 3.3 gprotein: 15.4 gsaturatedFat: 6.9 gservingSize: -sodium: 882.5 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Bierocks (German Meat Turnovers)
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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).
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.