Beef & Cabbage Meat Pastry (Variation Of Bierocks Or Runzas)

1. 1

   To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.

2. 2

   Stir in dry milk, baking powder and shortening.

3. 3

   Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.

4. 4

   Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.

5. 5

   Cover bowl with damp cloth & let rise until double in size. Punch down dough.

6. 6

   To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.

7. 7

   Drain extra fat from meat (or place in metal colander & rinse with hot water).

8. 8

   Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.

9. 9

   Turn heat off and add cheeses, stirring until melted.

10. 10

    Preheat over to 350 degrees F.

11. 11

    Divide dough into 12 equal portions.

12. 12

    Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.

13. 13

    Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.

14. 14

    Place folded-side-down on a lightly oiled/greased cookie sheet.

15. 15

    Repeat with remaining dough/filling.

16. 16

    Bake in preheated oven for 20 minutes or until brown.

* Per serving · 4 servings · Values may vary.