Bratwurst & Cabbage Pockets
Servings
Cook Time
Ingredients
-
10
(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.)
-
3
pounds
green cabbage, 1/4-inch sliced and cooked
-
1-1/4
pounds
onion, sliced and cooked
-
3
teaspoons
black pepper
-
2
teaspoon
salt
-
2
loaves
(1 pound each) frozen white bread dough, thawed and proofed
Directions
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.
