Introduction
These hearty rolls combine a savory filling of ground beef, sautéed cabbage, and onions tucked into thawed frozen bread dough — giving you the comfort of a homemade pastry without the hassle of making dough from scratch. The golden crust, brushed with egg wash, turns beautifully glossy in the oven. It’s a warm, satisfying, portable meal that’s perfect for busy weeknights, potlucks, or make-ahead dinners.
Why You’ll Love This Recipe
- Convenience meets comfort: Uses store-bought frozen dough, so you skip kneading and yeast prep.
- Hearty, flavorful filling: The mix of beef, cabbage, and onion is both budget-friendly and delicious.
- Make-ahead friendly: These pockets freeze well, making them ideal for meal prep.
- Kid- and family-friendly: Everyone loves a savory roll and it’s easy to serve to a crowd.
- Portable: Because they’re individually sized, they work great as on-the-go meals or lunchboxes.
Ingredients (Makes ~16 pockets)
- Frozen unbaked roll dough
- Lean ground beef
- Butter
- Yellow onion, finely chopped
- Cabbage, finely chopped
- Salt and freshly ground black pepper
- Egg (for egg wash)
- Milk (to mix with egg for wash)
Step-by-Step Instructions
- Thaw and Prep the Dough
Arrange the frozen roll dough on parchment-lined baking sheets, spacing the pieces several inches apart. Cover loosely with plastic wrap so they don’t dry out. Let them rise at room temperature until doubled in size — about 3–5 hours, depending on the dough. - Cook the Filling
In a large skillet over medium heat, cook the ground beef until it begins to brown. Add butter, chopped onion, and cabbage, then continue cooking for several minutes until the meat is fully browned and the cabbage softens. Season with salt and pepper to taste. Let this mixture cool slightly before assembling to avoid making the dough soggy. - Shape the Pockets
Lightly flour your workspace. Take each risen dough ball, flatten it gently into a round disc (about palm-sized). Spoon a generous tablespoon of the beef-cabbage filling into the center. Bring the edges up and pinch them together to seal. Roll each filled pocket gently between your palms to smooth and fully seal the seams. Place them seam-side down on the baking sheet. After shaping, let the filled rolls rest for about 30 minutes so the dough relaxes and rises a bit more. - Egg Wash & Bake
Whisk the egg together with the milk to make an egg wash. Gently brush the tops of each pocket with this mixture to give them a nice golden, glossy finish. Preheat your oven to 350°F (175°C). Bake the rolls for 18–20 minutes, rotating the baking sheet halfway through to ensure even browning, until they are a rich, golden brown. - Cool & Serve
Let the rolls rest for a few minutes after removing them from the oven. This helps the filling set slightly and makes them easier to eat without losing the juice inside. Serve warm.
Tips & Tricks
- Make sure to cool the filling slightly before assembling — very hot filling can make the dough soggy.
- Don’t overfill each pocket; use just enough filling so you can properly seal the dough.
- Use a light hand when flattening the dough — you don’t need to stretch it thin, just give enough space for the filling.
- Let the dough rest after shaping — this encourages the dough to rise more and creates a lighter pocket.
- Brush gently with egg wash so it doesn’t drip and cause uneven browning.
Variations & Options
- Add cheese: Stir in shredded cheddar or mozzarella into the beef-cabbage filling for a cheesy version.
- Spice it up: Add garlic, paprika, or red pepper flakes to the filling for more flavor.
- Veggie boost: Include grated carrot or bell pepper along with cabbage for added sweetness and color.
- Use different dough: If you don’t have frozen roll dough, pizza dough or homemade yeast dough can work too.
- Make them mini: Use smaller dough balls to create bite-sized pockets — perfect for appetizers.
Frequently Asked Questions
Can I freeze the assembled pockets before baking?
Yes — after shaping, place the unbaked pockets on a tray, freeze them solid, then transfer to an airtight container. When ready, bake from frozen; you may need to add a few extra minutes to the baking time.
What type of cabbage works best?
A: A tight-head green cabbage works well. Chop it finely so it cooks down nicely with the beef and doesn’t leave large chunks in the filling.
Can I use a fattier ground beef?
A: You can, but leaner ground beef helps prevent the rolls from being greasy. If you use higher-fat beef, drain excess fat after browning.
How do I reheat leftovers?
A: Reheat in a 350°F oven for about 8–10 minutes for best texture, or microwave briefly (but the exterior may no longer be as crisp).
Final Thoughts
These Frozen Dough Beef & Cabbage Pockets are a wonderful blend of simplicity, flavor, and comfort. Using store-bought dough makes them surprisingly easy, while the savory filling of beef and cabbage offers a satisfying, budget-friendly meal. They’re perfect for feeding a crowd, prepping ahead, or just making a cozy dinner with minimal effort. Enjoy each golden, fluffy pocket slightly warm — and savor the juicy, savory filling inside.