Description
This hearty recipe features frozen bread dough filled with a flavorful mixture of ground beef and cabbage. Perfectly baked golden pockets, these savory treats are a great make-ahead option that combines tender dough with a deliciously browned meat and vegetable filling. Ideal as a comforting snack or a satisfying meal component.
Ingredients
Scale
Dough
- 16 Rhodes rolls frozen unbaked roll dough
Filling
- 1 lb lean ground beef
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 2 cups finely chopped cabbage
- Salt and pepper to taste
Preparation
- 1-2 tablespoons all-purpose flour (for dusting)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Prepare the Dough: Place frozen rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow to rise at room temperature until doubled in size, approximately 3 to 5 hours.
- Cook the Filling: In a large skillet over medium heat, brown the ground beef. When the beef is about halfway browned, add butter, finely chopped onion, and cabbage. Continue cooking until the beef is fully browned and the onions and cabbage are soft. Remove from heat and let the mixture cool for a few minutes.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat in preparation for baking the filled dough pockets.
- Shape the Pockets: On a lightly floured surface, gently work each dough ball into a circular shape similar to a miniature pizza crust. Spoon a rounded amount of the cooled hamburger mixture into the center of each dough circle. Bring the edges of the dough up and pinch together to seal the filling inside. Roll the sealed dough gently between your hands to ensure the seams are closed. Place the filled pockets seam side down on the parchment-lined baking sheet. Cover with plastic wrap and let rest for 30 minutes.
- Apply Egg Wash: Whisk together the egg and milk to create an egg wash. Gently brush the tops of the dough pockets with this mixture to promote a golden, shiny crust after baking.
- Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes or until the pockets are golden brown. Rotate the baking sheet halfway through the baking time to ensure even browning.
Notes
- Allow ample rising time for the dough to double in size for a light, fluffy texture.
- Ensure the beef mixture is cooled before filling the dough to prevent the dough from becoming soggy.
- Use a light hand when sealing the dough to avoid tearing but ensure no filling can escape during baking.
- Rotation of the baking sheet is important for even cooking and color.
