Bierocks or German Meat Turnovers

These tasty pastries are stuffed with savory beef, onion and cabbage filling with a hint of our Limon Pepper Meat, Fish & Poultry Rub.

Ingredients

Directions
1. Sauté beef, onion and garlic, salt and Limon Pepper Meat, Fish & Poultry Rub 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.
2. Preheat oven to 350 degrees F.
3. 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 point 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).
4. Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.