Average Rating: 4.375TOTAL TIME: Prep: 1 hour + rising Bake: 15 min.
YIELD: 2 dozen.Ingredients
- 24 frozen 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
Instructions
- 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 baking sheets 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 350°.
- 4. Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown.
Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts
1 stuffed pocket: 239 calories, 7g fat (2g saturated fat), 24mg cholesterol, 379mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 12g protein.
Diabetic Exchanges: 2 starch, 1 lean meat.
