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Thaw dough according to package directions.
In 5-quart Dutch oven over medium-high heat, cook beef, cabbage and onions until meat is browned and vegetables are tender, stirring often to break up meat. Continue cooking until most of liquid evaporates.
Drain off fat. Stir in salt, pepper, garlic powder and Worcestershire. Remove from heat; stir in cheese, then cool to room temperature.
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Grease two cookie sheets. Divide bread dough into 10 equal pieces. On floured surface, roll each piece into 6-inch round. Spoon about 1/2 cup meat mixture onto center of each dough round. Bring edges over meat, pressing together to seal firmlyPlace on prepared cookie sheets. Cover and let rise in warm place 20 minutes.
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