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Frozen Bread Dough Pockets with Ground Beef and Cabbage Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the dough pockets.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://simplemealsbykim.com/frozen-bread-dough-pockets-with-ground-beef-and-cabbage-recipe/