Here are a couple of recipes.
-----------------------------
Bierock

Recipe By : Anne Padgett - Jan 88
Serving Size : 40 Preparation Time :0:00
Categories : Breads Ground Beef or Turkey
Freezes Well High Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
1 quart warm water
1/2 cup sugar
1/4 cup yeast
3/4 cup oil or melted margarine
1 1/2 tablespoons salt
3/4 cup powdered milk
2 1/2 pounds flour -- approximately
FILLING:
7 1/2 pounds ground beef or turkey
1 onion -- chopped
1/2 head cabbage -- chopped

Begin dough and then prepare the filling. (Or use to loaves of frozen bread
dough)

DOUGH: (You can use store bought frozen bread dough)
Mix the warm water, sugar and yeast in a large bowl and let foam.
Add the oil, dry milk, and enough flour to make a dough that is not too sticky.
Turn out and add more flour as you knead for ten minutes. Place in a
greased bowl, cover with a damp cloth, and let rise until double,
about 1 to 1 1/2 hours.

FILLING:
Brown the meat, drain well, and mix with raw onion and cabbage.

Pinch off 1 1/2 ounces of dough (egg size) and let rest for five minutes.
Shape into a circle with hands and fill with meat mixture. Pinch to seal.
Let rise on greased cookie sheet after brushing with melted margarine. Bake
at 350 F. for 20 to 25 minutes.

These freeze beautifully.
-----------------------------
Runzas

1 1/2 lbs Ground beef
1 medium Head cabbage, chopped
4 Onions, thinly sliced
2 packages Yeast
1/4 cup Water
2 cup Warm water
6 T Oil
5 T Sugar
1 T Salt
5 1/2 cups Flour (more if needed)

Brown beef and remove from pan; sauté onions in hamburger grease until
transparent.
Add cabbage and cooked beef to onions and cook until tender, adding a little
water if it gets too dry.
Season to taste with salt and pepper.

For dough, soften the 2 pkg yeast in 1/4 cup water.
Add 2 cups warm water, the oil, sugar, and salt.
Add flour until the dough consistency is no longer sticky (but not too stiff).
Let rise until double; punch down and let re-rise (about another hour).

These can truly be made in about any size or shape (appetizer vs. sandwich;
round vs. rectangular), so use your own judgment.
Take a piece of dough and roll into a rectangular or round shape,
about 1/4" thick.
Add filling, and pinch the edges firmly to seal making sure the filling is totally
enclosed.
Flatten slightly, and place on greased cookie sheet or pan, seam-side down.
Let rise again until about double (about 1/2 hour or so).
Bake at 375° for 30 minutes.
If desired, brush with 1 beaten egg mixed with a little water about 15
minutes into baking for a nice golden color.

Yield: 18 sandwiches