Beef Cabbage Stromboli

• 2 loaves (1 pound each) frozen bread dough
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 3 cups shredded cabbage
• 2 tablespoons Worcestershire sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons dried thyme
• 1-1/2 cups shredded reduced-fat cheddar cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Place each frozen loaf in a 9x5-in. loaf pan coated with cooking spray. Let rise until dough is 1 in. above top of pan. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce and thyme. Cover and cook for 15 minutes or until cabbage is tender; drain.
2. Punch dough down. Place each loaf on an ungreased
3. ; pat into a 16x10-in. rectangle. Spoon meat mixture lengthwise down one side of each rectangle to within 1 in. of edges. Sprinkle with cheeses.
4. Fold dough over filling; turn edges under to seal. With a sharp knife, make four diagonal slashes on top of loaves. Bake at 375u0b0 for 20-22 minutes or until golden brown. Serve warm.

loaves, ground beef, onion, cabbage, worcestershire sauce, soy sauce, thyme, cheddar cheese, mozzarella cheese

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