Bratwurst & Cabbage Pockets
(19 ounces) JOHNSONVILLE® Brats , casings removed* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
green cabbage, 1/4-inch sliced and cooked
onion, sliced and cooked
(1 pound each) frozen white bread dough, thawed and proofed
Place sausage in skillet and cook until heated through, drain.
Combine cooked bratwurst, cabbage, onion and seasoning and blend well.
Roll bread dough until it is 36 inches long and 8 inches wide, place 1/2 cup of filling every 6 inches.
Brush water on edges of dough and in between filling to help with sealing of product.
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.
Bake at 350ºF for 12 to 15 minutes or until golden brown.