Rustic Estonian Peroshkies

Warm oven to 200 degrees, then turn off. In a small bowl, dissolve both packets of yeast in 1/2 cup of the warm milk. In a medium-sized bowl, combine melted butter, remaining 1 1/2 cups of milk, egg, sugar, and cardamom. Pour in ingredients from small bowl and mix well to form a dough. On a floured surface, knead dough for about 20 minutes or until it isn't sticking to your fingers, and then transfer dough to a greased bowl. Cover bowl containing dough with a kitchen towel and place in warmed oven for 1 to 2 hours or until dough has risen. Punch dough down then cover towel over bowl again and place back in warmed oven for another 20 minutes. While the dough is rising, brown ground meat, bacon, and onion powder in skillet until cooked through. Once dough has risen and is out of the oven, and meat is browned and cooked, preheat oven to 350 degrees. Take a palm-size amount of dough and roll it out into a small circle. Place a tablespoon of the meat filling in the middle of dough and fold dough over to make a crescent shape. Pinch the ends closed then use a pizza cutter to make a clean cut, use the left over dough for the next peroshkie, and complete all steps until all dough and meat mixture is used. Arrange peroshkies on a greased, foil-lined baking sheet and bake in preheated oven for 20 minutes, or until tops of peroshkies are lightly golden brown.