Ground Beef Bundles


In a skillet, brown beef; drain. Add cabbage, onion, butter, Worcestershire sauce, salt and pepper. Cook and stir until cabbage is crisp-tender. Meanwhile, cut bread dough into eight equals pieces. Use 7 pieces, throw the 8th piece away or bake as a plain roll. Roll each of the 7 pieces into a 5-in. square. Place 1/3-1/2 cup meat mixture in the center of each square; sprinkle with 1-2 tablespoon cheese. Bring corners together in the center; pinch edges to seal. Place on an ungreased baking sheet; brush tops with melted butter. Bake at 350 for 20 minutes or until golden brown. Serve warm.

Servings: 7
Time to Prepare: 30 min plus baking time

Submitted By: Betsy
Original Source: Taste of Home, modified

If you dip each of the dough pieces in flour before rolling them out, they won't stick to the counter or your rolling pin.

To thaw bread dough, put on a plate on your counter. As soon as it is thawed, wrap in plastic wrap and put it in the fridge. If you leave it on the counter it will develop a crust on the outside and it will start proofing (rising). As long as you get it in the fridge before it reaches room temperature, it won't have had time to proof.

Additional Comments:
LRoecker - My modifications: Wheat Rhodes rolls instead of bread dough (that's all I had) and I didn't have any Worcestershire sauce so I used Italian seasoning instead (basil, parsley, garlic, oregano) It turned out really good. I also put left over cheese on top of the "rolls" and broiled it for a minute.

Ruthann - These are actually an ethnic recipe called BEEROCK!!! yum!

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