Denise Brawner Wisley
- 1-2 lbs
- 1/2 lb
- pork sausage
- 2 Loaves
- your favorite dough bread, found in freezer section of the super market
- onion, chopped
- 1/2 Head
- shredded cabbage
- 14 oz
- can tomato sauce
- 1 Tbl
- tomato paste
- 1 Tbl
- italian seasoning
- 1 tsp
- 1/2 tsp
- ground pepper
How to Make BEAROX/BEROX/BEAUROX
- 1For dough:
Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw.
- 2For filling:
Brown beef and onions. Drain.
Add cabbage & seasonings to beef, saute until tender.
Add tomato sauce & tomato paste - simmer 10 minutes.
- 3Divide dough into 5-8 small dough balls.
Take dough ball, one at a time, & roll out onto a lightly floured surface.
Place a generous 1/2 cup of mixture, (your own preference of how much/how little you want) down the center of the rolled out dough.
Fold over & pinch edges to seal, a fork works wonderfully, to press around sealed edges.
Place each pasty on nonstick cookie sheet, bake at 375F for 25-30 minutes or until golden brown.