Runzas
Yield
1 1/2 dozenPrep
10 minCook
50 minReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 2 | cups |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
margarine
melted, cooled |
|
| 6 ½ | cups |
all-purpose flour
|
|
| Runza filling | |||
| 2 | pounds |
ground beef, lean
|
|
| ½ | cup |
onions
chopped |
|
| 3 ½ | cups |
cabbage
shredded |
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 473 | ml |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
margarine
melted, cooled |
|
| 1.5 | l |
all-purpose flour
|
|
| Runza filling | |||
| 907.2 | g |
ground beef, lean
|
|
| 118 | ml |
onions
chopped |
|
| 828 | ml |
cabbage
shredded |
|
| 59 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
For the dough, mix water, yeast, sugar and salt; stir until dissolved.
Add egg and margarine.
Stir in flour. Put in tight bowl and refigerate 4 hours or overnight.
Roll dough into oblong shape and cut into squares.
Put in hamburger mixture.
Pull up 4 sides and press edges together.
Place on greased cookie sheet and bake 20 minutes in a 350℉ (180℃). oven.
For the Runza Filling, brown hamburger and onion, drain off excess.
Add shredded cabbage, seasonings and water.
Simmer 15 minutes. Cool completely before putting in dough.
