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Beef and Cabbage Pockets

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24 pockets

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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

Details

Preparation

Step 1

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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