14ozpackage coleslaw salad mixshredded cabbage and carrots
½teaspoongranulated sugar
1Tablespoonsoy sauce
1teaspoonapple cider vinegar
¼teaspoonsalt
½teaspoonpepper
¼teaspoongarlic powder
1cupshredded mozzarella
1Tablespoonbuttermelted
Instructions
Preheat oven to 350° F and spray a baking sheet with cooking spray or line it with parchment paper.
In a large skillet, brown ground beef in vegetable oil over medium heat. Drain any excess grease, reserving about 1 Tablespoon.
Add shredded cabbage mix to beef and remaining grease in skillet. Sprinkle in the sugar, soy sauce, apple cider vinegar, salt, pepper and garlic powder. Sauté for about 10 minutes or until cabbage is mostly softened. Taste the filling and adjust seasoning to your taste. Remove from heat and let cool slightly.
Meanwhile, take 2 balls of cold bread dough and push them together. Roll or flatten them into a large circle. Scoop about 1/3 of a cup of filling into the center of the dough. Top with about 1 Tablespoon of cheese.
Fold the dough over the filling, pinching to seal the dough into a ball around the dough. Place seem side down on the prepared baking sheet.
Repeat until all of the dough and filling has been used. Brush the balls of dough with melted butter.
Bake at 350° F for 30-35 minutes. The tops should should be golden brown.