Bratwurst & Cabbage Pockets

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A lunchtime favorite!

  • Servings: 12
  • Cook: 15 minutes

Bratwurst & Cabbage Pockets

What you need

  • 10
    (19 oz.) Johnsonville® Brats, casings removed
  • 3lbs.
    green cabbage, 1/4" sliced and cooked
  • 1 1/4lbs.
    onion, sliced and cooked
  • 3tsp.
    black pepper
  • 2tsp.
    salt
  • 2loaves
    (1 lb. each) frozen white bread dough, thawed and proofed

Preparation

  • 1
    Place sausage in skillet and cook until heated through, drain.
  • 2
    Combine cooked bratwurst, cabbage, onion and seasoning and blend well.
  • 3
    Roll bread dough until it is 36 inches long and 8 inches wide, place 1/2 cup of filling every 6 inches.
  • 4
    Brush water on edges of dough and in between filling to help with sealing of product.
  • 5
    Pull dough over the top of filling and crimp down edges with a fork and cut apart. Product should be in the shape of a half moon.
  • 6
    Bake at 350ºF for 12-15 minutes or until golden brown.

Bratwurst & Cabbage Pockets