Beef & Cabbage Meat Pastry (Variation Of Bierocks Or Runzas) - cooking recipe

Ingredients

1.5 (1/4 ounce) packages active dry yeast
1/2 cup white sugar
2 cups warm water
6 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup shortening, melted
1 lb ground beef
1 lb ground Italian sausage
1 cup chopped onion
3 cups shredded cabbage
3 tablespoons prepared mustard
1 teaspoon salt
2 teaspoons black pepper
1/2 cup shredded processed American cheese
1/2 cup shredded cheddar cheese

Preparation

To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
Stir in dry milk, baking powder and shortening.
Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
Cover bowl with damp cloth & let rise until double in size. Punch down dough.
To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
Drain extra fat from meat (or place in metal colander & rinse with hot water).
Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
Turn heat off and add cheeses, stirring until melted.
Preheat over to 350 degrees F.
Divide dough into 12 equal portions.
Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
Place folded-side-down on a lightly oiled/greased cookie sheet.
Repeat with remaining dough/filling.
Bake in preheated oven for 20 minutes or until brown.