The Priekulis family of Des Moines brought its prized recipe for pirozhki from Latvia. You can make this quick adaptation using store bought bought break dough. If you have time, try the superb homemade version

Ingredients:

4 ounces lean ground beef
1/4 cup finely chopped raw potato
2 tablespoons finely chopped yellow onion
1/2 teaspoon dried basil leaves
1/8 teaspoon each salt and black pepper
1 loaf (16 ounces) frozen white bread dough, thawed

Directions:

In a medium sized skillet, cook and stir ground beef, potato, and onion over moderately high heat for 5 minutes or until the beef is no longer pink. Using slotted spoon, transfer to bowl. Stir in basil, salt, and pepper.
Preheat the oven to 375°F. On a lightly floured surface, roll dough into a circle, 3/16 inch thick. Cut, fill, and shape pirozhkis. Place on a lightly greased large baking sheet. Bake for 15 minutes or until golden. Serve warm with mustard. Makes about 30.

Old fashioned Pirozhkis:

Prepare as for Pirozkhis, but omit frozen bread dough and make the traditional dough as follows. Pour 2/3 cup lukewarm low fat (1% fat) milk into a large bowl. Sir in 1 package active dry yeast and 2 teaspoons sugar and let it stand for 10 minutes or until foamy. Stir in 2 egg whites, lightly beaten, 2 tablespoons butter or margarine, melted, and 1/4 teaspoon salt. Using a wooden spoon, beat in 2 ^1/4 cups all purpose flour, half at a time, until a soft dough forms. Knead the dough on a lightly floured surface for 4 minutes or until smooth and elastic. Transfer the dough to a large buttered bowl, turning to coat with the butter. Cover loosely and let rise in a down dough. On lightly floured surface, roll into a circle 1/4 inch thick. Cut, fill, and bake as directed above.

Cutting the Pirozhkis:

Using a 2^1/2 inch round cutter, cut dough into circles. Spoon a rounded teaspoon of the meat mixture onto each circle.
Fold half of the dough circle over the mixture to make a semi circle. With the tines of a floured fork, seal the edges tightly.