Directions

1. 1

   Preheat oven to 400°F. Lightly grease a baking sheet with cooking spray or shortening.

2. 2

   Pour boiling water into a medium bowl and add the 4 1/2 cups Bisquick mix. Stir until a soft dough forms.

3. 3

   Sprinkle additional Bisquick mix on a clean work surface. Turn the dough out onto the surface and knead gently for about 20 times, coating lightly with Bisquick as needed.

4. 4

   Divide the dough into 6 equal portions and shape each into a smooth ball.

5. 5

   Using a rolling pin, flatten each ball into a 7-inch round. Place the rounds on the prepared baking sheet.

6. 6

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned through, about 5-7 minutes.

7. 7

   Stir in the chopped onion and 1 teaspoon of the black pepper. Cook for 3-5 minutes until the onion begins to soften.

8. 8

   Add the chopped green cabbage, sauerkraut, remaining 1 teaspoon black pepper, and salt. Stir well to combine. Continue cooking for 10-15 minutes, stirring occasionally, until the cabbage is tender and flavors have melded.

9. 9

   Drain the filling in a colander to remove excess liquid. Spread the filling on a plate or shallow bowl and let cool to room temperature, about 15-20 minutes.

10. 10

    Once cooled, spoon approximately 1/2 cup of filling onto one half of each dough round, leaving a 1/2-inch border.

11. 11

    Wet the edge of each round lightly with water. Fold the dough over the filling to create a half-moon shape and press firmly to seal.

12. 12

    Using a fork, press decoratively around the sealed edges to ensure they are well sealed.

13. 13

    Using a sharp knife, cut 3 small slits into the top of each pie to allow steam to escape during baking.

14. 14

    Bake at 400°F for 18-20 minutes, or until the crust turns light golden brown.

15. 15

    Remove from oven and let cool for a few minutes before serving.