Bierocks aka German Meat Turnovers

*from Sarah Rogers

3 loaves frozen bread dough, thawed (or you can make your own dough)

1-1.25 lbs ground beef or turkey (I usually use the ground turkey from costco which is closer to 1.25, if you only do 1 lb you might only need 2 loaves of bread dough)

1 onion chopped

1 clove garlic chopped

1 1/2 tsp salt (I usually just eye ball this)

Pepper (I just throw some in)

1 small head cabbage chopped or shredded in food processor

2 T Worcestershire sauce

1 T brown mustard

About 12 slices of swiss cheese

1 egg

2 T water

Directions:

Saute beef/turkey, onion and garlic with salt and pepper in a large skillet over medium high until meat is browned.  Add cabbage, Worcestershire sauce and mustard.  Mix and let cook until cabbage is wilted.  At this point I taste test to see if it has enough flavor.  If not I add more salt, pepper, mustard or worcestershire sauce.  It kind of depends on how much meat/how big a head of cabbage you have.

Preheat over to 350.  Roll one loaf of bread into a rectangle and cut into 8-10 pieces (depends on how big you want each one, I usually do 8).  Strech out one piece as big as you can without ripping.  Put 1/3-1/2 a slice on swiss cheese in the middle.  Spoon meat/cabbage mixture into the middle.  Pull up all 4 sides and pinch closed.  Put onto baking sheet with pinched side down.  Repeat with all the dough/mixture. 

Whisk egg and water, brush over each bierock and then back for 30 mins or until golden brown.

They freeze great.