Ingredients
DOUGH:1-1/2 teaspoons active dry yeast1/2 cup plus 1 tablespoon warm water (110° to 115°)3 tablespoons sugar1 large egg1/2 teaspoon salt2 to 2-1/4 cups bread flourFILLING:1 pound ground beef1-1/2 cups chopped cabbage1/2 cup chopped onionSalt and pepper to taste1/2 cup shredded cheddar cheese2 tablespoons butter, melted
Preparation
In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool.
Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each circle of dough with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
