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Runza

Runza
When I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to runza, and it quickly became a popular dish with my family.
12 ServingsPrep: 35 min. + rising Bake: 20 min.

Ingredients

  • 4-1/2 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 eggs
  • FILLING:
  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 2 small onions, chopped
  • 4 cups chopped cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat
  • the milk, water and shortening to 120°-130°. Pour over flour
  • mixture; add the eggs. Beat with an electric mixer on low until
  • blended. Beat 3 additional minutes on high. Stir in the remaining
  • flour; knead until smooth and elastic, about 6-8 minutes.
  • Place dough in a greased bowl; cover and let rise in a warm place
  • until doubled, about 1 hour.
© Taste of Home 2013

2 of 2

Runza (continued)

Directions (continued)

  • Meanwhile, in a large skillet, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Add the cabbage, salt and
  • pepper; cook until cabbage is wilted.
  • Punch dough down; roll into twelve 6-in. squares. Top each square
  • with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly
  • to seal and place on greased baking sheets. Bake at 350° for 20
  • minutes or until golden brown. Serve hot. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 368 calories, 13 g fat (4 g saturated fat), 56 mg cholesterol, 443 mg sodium, 48 g carbohydrate, 2 g fiber, 14 g protein.
© Taste of Home 2013