Bierocks (German Meat Turnovers)

Recipe View 5 mins Prepare the Filling: In a large skillet, brown the ground beef over medium-high heat. Add the chopped onion and crushed garlic and sauté until softened, about 5 minutes. Season with salt and lemon pepper. (5 minutes)

Recipe View 10 mins Incorporate Cabbage and Seasonings: Add the chopped cabbage, Worcestershire sauce, and caraway seeds to the skillet. Cook until the cabbage is tender and slightly wilted, approximately 8-10 minutes. Drain any excess liquid from the mixture. (10 minutes)

Recipe View 5 mins Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 0 mins Assemble the Bierocks: On a lightly floured surface, roll each loaf of thawed dough into a 12-inch circle. Cut each circle into 6 equal wedges.

Recipe View 0 mins Fill and Seal: Spoon the beef and cabbage filling evenly onto the center of each dough wedge. Bring the three points of each wedge up to the center and pinch firmly to seal the filling inside. Ensure the edges are well-sealed to prevent leakage during baking.

Recipe View 0 mins Bake: Place the assembled bierocks on a lightly greased cookie sheet. Brush the tops with melted butter (or an egg wash for a golden sheen – whisk 1 egg white with 2 tablespoons of water).

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the bierocks are beautifully golden brown. (30 minutes)

Recipe View 0 mins Serve: Serve the bierocks hot and fresh. They can also be wrapped individually and frozen for a convenient and delicious meal later.