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whole wheat dinner rolls lean ground beef pork sausage onion carrots green chiles mustard salt pepper head cabbage egg whites water caraway seeds
Viewed: 29 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- 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.
- Place on
- 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°.
- Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown.
- Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a
- 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.