I have made this recipe for years and years. I think it is one of the things my friends most request that I make for them. This is the first time I've made them into football shapes and I am sure this will be a new traditional. These are called bierocks (beer-ocks). They originally were made in Russia. When Russian immigrants came to America, their wives made these for their husbands to take to work in the mines. So many men took them in their lunches that the wives marked them with their husbands initials to avoid disputes over ownership.
1 tsp. instant rise yeast
5 cups bread flour
1/2 cup sugar
1 tsp. salt
1 1/2 c. milk
8 T. butter melted
In the bowl of your mixer with the dough hook, pour the milk, butter, eggs, salt and sugar. Beat to combine. Gradually add flour and knead until you have a silky smooth dough. You might need to add more flour. Place in an oiled bowl, cover and let rise for an hour or so. It will not rise too much.
While the dough is rising, add 3 tablespoons of olive oil to a heavy pan.
Dice a large onion and add it to the hot oil.
Add 1 T. cracked black pepper.
As soon as the onions starts to soften, add a pound of lean ground beef. Cook until the meat has browned.
Add 4 cups of thinly sliced cabbage. Cook stirring occasionally just until the cabbage softens. This takes about 15 minutes.
Stir in 1/2 pound of mild cheddar cheese.
Add 2 T. Dijon mustard.
Set the filling aside to cool completely.
Roll the dough into a log and cut into 12 pieces. Roll each piece out into a 6" round.
Spoon about 1/4 cup of the filling on to the middle of the round.
Pull the edges towards the center.
Pinch them all together. Place them seam side down and bake at 350 degrees for about 25 minutes until turning golden.
I usually make them circular. Brush with melted butter when you remove them from the oven. These can be eaten warm or at room temp.