Bierocks

1 lb. 90% lean ground beef (ground sirloin)
1 lb. lean ground turkey (white meat)
3 tsp. minced garlic (in the jar is fine)
2 tsp. Worcestershire sauce
8 1/2 C. chopped cabbage (buy Dole brand, chopped in the bag)
6 TBS dried minced onion
1 C. boiling water
1 package (1 tsp.) Herb-Ox salt free beef bullion seasoning
1 bag frozen bread dough loaves
1 egg
1tsp. water

These freeze amazingly well, and reheat in the microwave well too. Set aside an afternoon to make a big recipe and eat for a month! If you can find whole wheat loaf dough, use it. Dough will not stretch well when still cold. I like this best with mustard. Trying to go with less carbs? Put a "crust" of dough in the bottom of a muffin tin, put beef/cabbage mix on top, and bake 15 minutes until bread is done. You will have extra bread dough, which can be patted out into personal pizza bottoms and brushed with olive oil, and frozen for later use too.

Thaw bread dough overnight, and set on counter 30 - 60 minutes before using. In your largest saucepan, spray bottom with olive oil cooking spray and preheat on medium. Mix boiling water, bullion mix, and dried onions and set aside to re-hydrate. Place cabbage and onions in pan and cook and stir until translucent, about 30 minutes. Mix should be steaming, but not soupy, when done. Set aside. In same pan on medium, cook and stir beef and turkey until crumbly and in small pieces. Add Worcestershire sauce and garlic near end of cooking time to avoid burning. Mix cabbage and beef together. Cut each loaf of bread into 8 pieces and stretch into 5" pieces. Place 1/4 to 1/3 cup mixture in the dough, and stretch sides together, pinching to seal. Place seam side down on a parchment lined cookie sheet. Beat egg with water, and brush on top of bierocks before baking. Bake at 350* for 20-25 minutes. Cool on a rack before eating.

Serving Size: 24 - 32 servings (recipe is calculated for 28 servings)

Number of Servings: 28

Recipe submitted by SparkPeople user RAEMALAY.