Bierocks (German Meat Turnovers) Recipe

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.