Frozen Bread Dough Stuffed Rolls with Ground Beef and Cabbage (Print version)

Soft golden rolls filled with savory ground beef, wilted cabbage, and onion, made easy with frozen bread dough and seasoned simply with salt and pepper.

# Ingredients:

For the rolls

01 - 12 frozen bread dough rolls (about 1 oz / 28 g each), thawed
02 - 1 egg, beaten with 1 tablespoon water (optional, for egg wash)

For the filling

03 - 1 lb (450 g) ground beef, 80/20
04 - 1 medium yellow onion, finely diced
05 - 3 cups (about 270 g) green cabbage, finely shredded
06 - 1 teaspoon salt, plus more to taste
07 - 1/2 teaspoon black pepper

# Instructions:

01 - Arrange frozen rolls on a lightly greased surface. Cover loosely with plastic wrap and let them thaw at room temperature for 2 to 3 hours, or overnight in the refrigerator, until pliable and slightly puffed.
02 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, for 6 to 8 minutes until no pink remains. Drain off most of the fat, leaving about 1 tablespoon in the pan.
03 - Add the diced onion and cook over medium heat for 3 minutes until softened. Stir in the shredded cabbage, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the cabbage is fully wilted and all liquid has evaporated. The filling should hold its shape when pressed. Taste and adjust salt.
04 - Spread the filling on a plate or sheet pan and let it cool for at least 15 minutes before filling the dough. Hot filling weakens the seal.
05 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. On a lightly floured surface, press each thawed roll into a flat circle about 5 inches wide. Spoon 3 tablespoons of filling into the center. Pull the dough edges up over the filling, pinch firmly to seal, and place seam-side down on the baking sheet, spaced 2 inches apart.
06 - Let the filled rolls rest at room temperature for 20 minutes. Brush with egg wash if using. Bake for 20 to 25 minutes until deeply golden brown on top and the dough is cooked through.

# Good to know:

01 - Best served warm the day they are baked.
02 - The filling can be made up to 2 days ahead and refrigerated.

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