In a skillet, cook ground beef, onion, garlic, salt and lemon pepper until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp. Drain liquid from filling mixture. On a lightly floured board, roll each loaf of dough out to a 12-inch circle. Cut each circle into 6 wedges. Spoon cabbage-meat filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Using a little flour on fingers, pinch side edges to seal around filling making 3 seams. Place Beerocks on a lightly greased baking sheet. Bake at 350° for 30 minutes or until golden brown. Serve hot or wrap and freeze (after cooled) for reheating later.