Hearty Beef & Cabbage Pockets

Name: Hearty Beef & Cabbage Pockets
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 chiles; 2 tablespoons prepared mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 small head cabbage, shredded; 2 large egg whites; 2 teaspoons water; Caraway seeds

13 ingredients

7 steps

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 chiles
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 small head cabbage, shredded
2 large egg whites
2 teaspoons water
Caraway seeds

Directions

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, chiles, 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
4

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°.
5

Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown.
6

Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a
7

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.