Italian Sausage Bierrocks

Doesn't every culture have some sort of doughy covering for a meat filling? These bierrocks are Eastern European/Russian in origin, I believe. I made them with homemade dough recently, and they were a hit! All the kids (save one) finished theirs; one even ate two. If you don't have time to make dough, you can use pizza dough or frozen roll dough (like I've done before). I've adapted the filling recipe slightly, and we like it this way. Leftovers freeze just fine.

~Recipe based on More-With-Less cookbook

Dough

• 1/4 c. butter
• 2 c. warm water
• 1 egg
• 6-6 1/2 cups flour
• 2 packets yeast (~4.5 teaspoons)
• 1/4 c. sugar
• 1 1/2 t. salt

1.  Combine dry ingredients in food processor (equipped with dough blade if you have one). Whirl briefly.
2. Add egg and whirl briefly. With machine running, pour in butter and warm water (if you put the butter in the warm water while you're measuring the dry ingredients, it will be nice and melty by now ☺). Process until sticky dough forms.
3. Place dough in bowl and cover and put in fridge for several hours.

 Filling

• 19-oz package Italian sausage links
• 1/2-3/4 c. finely chopped onion
• 4 c. finely chopped cabbage

1.  Brown sausage and onion together in skillet. 
2. Stir in cabbage, turn heat to low, cover, and cook, stirring occasionally, until cabbage is tender (10-20 minutes or so? I didn't really time this.).
3. Let cool slightly.

 Bierrock Assembly

1. Roll dough out very thin--you will have enough filling to make about 30, so you might want to divide your dough into thirds and make 10 at a time. You will need enough for 10 5-inch squares (or similar shape). 
2. Put 2 tablespoons filling in center of each square. Pinch ends together and place, seam side down, on cookie sheet.
3. Let rise for about 15 minutes. Preheat oven to 350 degrees.
4. Bake at 350 degrees for 15-20 minutes (mine took a bit longer...).
5. Enjoy!

~Serves 10 (makes about 30, so you can serve more if you have young kids who will only eat 1)