Beef and Cabbage Pockets

24 pockets

Beef and Cabbage Pockets
Beef and Cabbage Pockets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    frozen dough Texas-size whole wheat dinner rolls (3 pounds total), thawed

  • 1-1/2

    pounds lean ground beef (90% lean)

  • 1/2

    pound reduced-fat bulk pork sausage

  • 1

    large onion, chopped

  • 1

    pound carrots, grated

  • 2

    cans (4 ounces each) chopped green chilies

  • 2

    tablespoons prepared mustard

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1

    small head cabbage, shredded

  • 2

    large egg whites

  • 2

    teaspoons water

Directions

Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chilies, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender. 2. On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal. 3. Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. 4. Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in resealable plastic freezer bags. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.

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