Berox - German Pasties

Submitted by Chef Dine

"My mom used to make this when I was growing up. I used to ask for it for my birthday dinner and take leftovers to lunch with me the next day."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 8

ingredients

• 2 loaves rhodes bake-n-serve frozen white bread (Dough)
• 1 lb lean ground beef
• 12 ounces pork sausage
• 1⁄2 head cabbage, shredded
• 1⁄2 onion, chopped
• 1 (14 ounce) can tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon italian seasoning
• 1 teaspoon salt
• 1⁄2 teaspoon pepper

directions

1. For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.

2. For filling:

3. Brown beef and onions. Drain.
4. Add cabbage and seasonings to beef and saute until tender.
5. Add tomato sauce and tomato paste and simmer 10 minutes.
6. Divide dough into 8 small dough balls.
7. Take one dough ball and roll out onto a lightly floured surface.
8. Place a generous 1/2 cup of mixture down the center of the rolled out dough.
9. Fold over and pinch edges to seal, use fork to press around sealed edges.
10. Place each pasty onto a nonstick cookie sheet and bake at 375F for 25-30 minutes or until golden brown.