Hearty Beef & Cabbage Pockets

• 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

1. 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.
2. 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.
3. Place on
4. 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 350u0b0.
5. Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown.
6. Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a
7. coated with cooking spray in a preheated 350u0b0 oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.

whole wheat dinner rolls, lean ground beef, pork sausage, onion, carrots, green chiles, mustard, salt, pepper, head cabbage, egg whites, water, caraway seeds

Taken from www.tasteofhome.com/recipes/hearty-beef-cabbage-pockets/ (may not work)