If you’re craving a comforting handheld treat that’s packed with hearty flavors and a touch of nostalgia, then you are going to absolutely adore this Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe. Imagine tender, buttery bread pockets stuffed with a savory mixture of lean beef and tender cabbage, baked to golden perfection. It’s a wonderful way to make use of frozen bread dough and turn it into a mouthwatering meal or snack that the whole family will rave about. Every bite bursts with warmth and satisfaction, making it a go-to recipe when you want something both easy and incredibly delicious.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully, each playing a crucial role in building the flavor, texture, and heartiness of your dish. From the tender Rhodes rolls that form the perfect bread casing to the fresh cabbage adding subtle crunch and sweetness, every component is indispensable.
- 16 Rhodes rolls frozen unbaked roll dough: The soft, pillowy base for your pockets, perfect straight from the freezer.
- 1 lb lean ground beef: Adds rich, savory depth and protein to the filling.
- 2 tablespoons butter: Provides a luscious richness and helps soften the veggies in the filling.
- 1 small yellow onion, finely chopped: Infuses natural sweetness and complexity.
- 2 cups finely chopped cabbage: Offers subtle crunch and light veggie goodness that balances out the beef.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- 1-2 tablespoons all-purpose flour (for dusting): Keeps your work surface non-sticky and manageable.
- 1 egg (for egg wash): Creates a shimmering golden crust that’s irresistibly inviting.
- 1 tablespoon milk (for egg wash): Lightens the egg wash and helps it spread smoothly.
How to Make Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe
Step 1: Prepare the Dough
Start by separating your frozen Rhodes rolls and placing them on parchment paper, spaced comfortably apart because these little dough balls will spring to life as they rise. Cover them with plastic wrap and leave them at room temperature for around 3 to 5 hours. This slow rise not only thaws the dough but also creates that fluffy, airy texture you want in your bread pockets.
Step 2: Cook the Filling
While the dough is puffing up, brown your lean ground beef in a skillet over medium heat. When it’s about half browned, toss in the butter, finely chopped onion, and cabbage. The butter will give the veggies a silky finish as they soften and mingle with the beef’s flavors. Continue cooking until everything is nicely browned and tender. Then, set this savory mixture aside to cool slightly before filling your dough.
Step 3: Preheat the Oven
Get your oven ready by preheating it to 350°F (175°C). This steady, moderate temperature will bake the pockets gently, ensuring they rise beautifully and develop that golden, crisp crust.
Step 4: Shape the Pockets
Lightly flour your surface to keep the dough from sticking as you work. Take each risen dough ball and press it gently with your fingers into a small circle, just like miniature pizza dough. Add a heaping spoonful of your seasoned beef and cabbage mixture right in the center. Now comes the fun part: carefully fold the dough edges up and pinch them together to seal in the filling. Rolling the pockets gently between your hands helps meld everything into a seamless bundle. Place each pocket seam side down on your parchment-lined baking sheet. Once you’ve filled them all, cover with plastic wrap and let them rest for about 30 minutes to relax and get ready for the oven.
Step 5: Egg Wash
Whisk together the egg and milk to create a beautiful egg wash. This will give your pockets a stunning golden sheen and an irresistible crunch on the outside. Use a pastry brush and gently coat each pocket with the egg wash, making sure you don’t tear the dough.
Step 6: Bake to Perfection
Pop your tray into the oven and bake for 18 to 20 minutes, turning the baking sheet halfway through to ensure even browning. When the pockets come out looking gloriously golden and smelling heavenly, you’ll know they’re ready. Let them cool just slightly—they’re best enjoyed warm but not burning hot!
How to Serve Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe
Garnishes
These pockets are delicious on their own, but adding a simple garnish can elevate them even further. A sprinkle of freshly chopped parsley or green onions gives a pop of color and fresh herbal brightness. A small dollop of sour cream or a drizzle of tangy mustard on the side brings out the savory richness of the filling beautifully.
Side Dishes
Pair your warm bread pockets with crisp garden salads or tangy pickled vegetables to complement the hearty beef and cabbage mixture. A side of roasted root veggies or steamed green beans can also balance the meal with some fresh, vibrant flavors and textures.
Creative Ways to Present
If you’re serving these at a casual dinner or party, arrange them on a large wooden board or rustic platter, surrounded by small bowls of dipping sauces like aioli, ketchup, or spicy salsa. You can also slice the pockets in half for party-friendly bite-sized pieces that are perfect for sharing and dipping.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover pockets in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for an easy, flavorful lunch or snack the next day.
Freezing
This Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe is a perfect freezer-friendly meal. Lay the uncooked, filled pockets on a tray and freeze until firm, then transfer to a freezer bag or container. They’ll keep well for up to 3 months, so you can enjoy these savory pockets anytime you want without starting from scratch.
Reheating
To reheat, pop the frozen or refrigerated pockets in a 350°F (175°C) oven for 10-15 minutes or until warmed through and crispy on the outside. Avoid microwaving if possible, as it can make the bread soggy rather than delightfully golden and flaky.
FAQs
Can I use different ground meat instead of beef?
Absolutely! Ground turkey, chicken, or even pork work wonderfully and offer a great way to personalize the pockets according to your taste preferences or dietary needs.
Do I have to use frozen bread dough rolls?
While frozen Rhodes rolls are incredibly convenient here, you can use fresh bread dough or pizza dough as a substitute. Just make sure it is soft and pliable for easy shaping and stuffing.
Is this recipe suitable for kids?
Yes! These pockets are a kid-friendly option since they’re not spicy and have a mild, well-rounded flavor. Plus, they’re easy for small hands to hold and enjoy.
Can I prepare the filling in advance?
Definitely. Cooking the filling ahead of time and refrigerating it makes assembly quicker on the day you want to bake. Just bring the filling back to room temperature before stuffing the pockets.
What should I serve with these pockets for a complete meal?
A fresh salad, some roasted vegetables, or a simple soup pairs beautifully with these bread pockets and creates a satisfying, balanced meal.
Final Thoughts
I can’t recommend this Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe enough if you want a comforting, easy-to-make meal that feels homemade and special. There’s something truly satisfying about the homemade bread encasing that savory ground beef and cabbage mixture—it’s like a warm hug on a plate. Give it a try and watch these pockets disappear in record time. Trust me, this recipe will become a cherished favorite in your recipe collection!
Print
Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe
- Prep Time: 15 minutes (excluding dough rise time)
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes (including 3-5 hour dough rising and 30 minutes resting time)
- Yield: 16 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This recipe features savory pockets made from frozen bread dough filled with a flavorful mixture of ground beef, butter, onions, and cabbage. The dough is allowed to rise, then shaped around the beef and cabbage filling, brushed with egg wash, and baked to golden perfection. These hearty, stuffed rolls are perfect for a comforting appetizer or main dish, serving up to 16 people with a deliciously satisfying bite in every pocket.
Ingredients
Dough
- 16 Rhodes rolls frozen unbaked roll dough
- 1–2 tablespoons all-purpose flour (for dusting)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
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
Instructions
- Prepare the Dough: Place the frozen Rhodes rolls several inches apart on parchment-covered baking sheets. Cover with plastic wrap and allow them to rise at room temperature until the dough doubles in size, which should take approximately 3 to 5 hours.
- Cook the Filling: In a large skillet over medium heat, brown the lean ground beef until it is about halfway cooked. Add the butter, finely chopped onion, and cabbage to the skillet. Continue cooking until the beef is fully browned and the onions and cabbage are tender. Season with salt and pepper to taste. Remove the skillet from heat and allow the mixture to cool for a few minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the dough pockets.
- Shape the Pockets: On a lightly floured surface, use your fingers to flatten each dough ball into a circle resembling miniature pizza dough. Scoop a rounded spoonful of the cooked hamburger mixture into the center of each dough circle. Bring up the edges and pinch them together to enclose the filling fully, then gently roll between your hands to seal the seams. Place each filled pocket seam side down on the parchment paper. Repeat until all dough balls are filled. Cover with plastic wrap and let them rest for 30 minutes.
- Egg Wash: Whisk together the egg and milk in a small bowl. Using a pastry brush, gently brush the egg wash over the top of each dough pocket to help them achieve a glossy, golden-brown finish when baked.
- Bake: Bake the filled dough pockets in the preheated oven for 18 to 20 minutes, or until they are golden brown. Halfway through baking, rotate the baking sheet to ensure even browning.
Notes
- Allow enough time for the dough to properly rise for best texture and flavor.
- You can adjust the seasoning of the filling to your taste with additional spices like garlic powder or paprika.
- Make sure to seal the dough seams well to prevent the filling from leaking during baking.
- Use a light dusting of flour to prevent sticking when shaping the dough.
- These pockets can be served warm or at room temperature and are great for meal prep or parties.
