Bierocks

Cook and crumble the ground beef, drain. Add the cabbage, kraut, onion, and seasonings; cook 5 minutes. While the mixture cools, prepare the bread dough as directed on the box. Roll out 1/8 inch thick and cut into 4-inch squares. Place 1/2 cup of meat mixture in the middle of each dough square. Pinch the four corners together and seal sides. Let rise 30 minutes in a warm place.

Bake at 400ºF for 15 minutes, or until golden brown. Brush tops with butter and cool on wire racks. This recipe makes a lot of bierocks, so my family likes to wrap cooled bierocks in foil and freeze them. They can be frozen up to 3 months. To prepare, thaw them in the refrigerator then bake in the foil pocket at 375ºF for 15 minutes.