Preheat oven to 400°F (200°C).

Crumble sausage into a large saute pan.

Cook sausage over medium-high heat until browned and completely cooked through.

Drain the fat from the pan.

Add shredded cabbage, minced garlic, and diced onion (if using) to the pan.

Cook over medium heat until the cabbage is wilted and soft.

Add BBQ sauce and stir frequently until warm.

Add thinly sliced provolone cheese to the pan and stir continuously until melted and combined.

Remove pan from heat.

Taste and add salt and pepper if necessary.

Take a small amount of thawed bread dough (slightly larger than a clementine but smaller than a baseball).

Press it flat with your hands and pull gently on the sides like a mini pizza crust.

Place dough in the palm of your hand or on a flat surface.

Spoon approximately 1/4 cup of the sausage and cabbage mixture onto the dough.

Pinch together the ends, folding them over gently to ensure they stay closed.

Flip the ball over and rub gently on the counter in a small circular motion to regain its shape.

Lay each ball seam down on a baking sheet covered in parchment paper that's been lightly floured.

When tray is full, brush the tops with melted unsalted butter.

Sprinkle with salt.

Bake for 25-30 minutes until golden brown.

Allow to cool completely if freezing or refrigerating to prevent bread sogginess.