German Meat Turnovers
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 cup butter, melted
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.