Hi Jennifer:-) This recipe is from the cookbook, Lonestar Legacy. It is similar to Lori's recipe. It does not have allspice in it which Susan/NC had requested but I don't know why some couldn't be added to add another flavor or to give the meat mixture a more interesting flavor. I think allspice would probably go well with it. Anyway, here is the recipe.

Bierocks

2 lbs. ground meat
Salt and pepper to taste
12 c. chopped cabbage
1 onion, chopped
2 or 3 packages dry yeast
4 c. warm water, divided
1 1/2 Tbl. sal3 Tbl. sugar
1/2 c. butter
9 c. flour

Brown meat with salt and pepper. Drain fat from meat, return to skillet; add cabbage and onion and cook until tender. Add more salt and pepper to taste and set aside to cool. Sprinkle 2 or 3 packages dry yeast on 1 c. warm water (3 packages yeast will make dough rise faster). To the other 3 cups warm water, add salt, sugar and butter. Dissolve well and add to yeast mixture. To this yeast mixture, gradually add the nine cups flour and mix until well blended. Set the dough aside to rise until doubled. Beat down and divide into 4 pieces. Roll each piece out on floured surface to 1/4 inch thick and cut into 3 X 3 inch squares. Fill each square with one heaping tablespoon of filling; fold the corners into the center and crimp seams to make pouches. Heavily grease a cookie sheet; lay Bierocks seam side down on sheet and then turn over and arrange 1/2 inch apart. Let rise about 30 minutes and bake at 400 degrees F for 15 to 20 minutes until brown. Yields 3 to 4 dozen. "This is an old german favorite that is served in the backyard with big slices of watermelon."