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Bratwurst & Cabbage Pockets

Print Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12

Bratwurst & Cabbage Pockets are the perfect addition to any St. Patrick's Day menu. Deliciously plump with a stuffing of Johnsonville sausage and green cabbage and encased in a soft bread dough, this recipe cooks in just 15 minutes.

Ingredients

Directions

Step 1

In a large skillet, cook and crumble sausage over medium heat until browned and fully cooked, about 10 minutes and drain. Set aside and keep warm.

Step 2

Add cabbage and onion to same skillet; cook and stir for 6 minutes. Sprinkle with salt and pepper. Return sausage to skillet; cook and stir for 2-3 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender.

Step 3

Roll bread dough until it is 36-inches long and 8-inches wide, place 1/2 cup of filling every 6-inches.

Step 4

Brush water on edges of dough and in between filling to help with sealing of product.

Step 5

Pull dough over top of filling and crimp down edges with a fork and cut apart. Product should be in shape of a half moon.

Step 6

Bake at 350ºF for 12-15 minutes; until golden brown.

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