Bierocks(German Meat Turnovers) - cooking recipe

Ingredients

2 (1 lb.) loaves frozen bread dough, thawed
1 lb. ground beef
1 onion, chopped
1 clove garlic, crushed
1 1/2 tsp. salt
1 1/2 tsp. lemon pepper
1 small head cabbage, chopped
2 Tbsp. Worcestershire sauce
2 tsp. caraway seeds
1/2 c. melted butter

Preparation

Saute beef, onions, 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. 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 into each dough piece, divided equally. Pull three points of each wedge to center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (one egg white with 2 Tbsp. water). Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.