Runzas

Growing up I used to look forward to the rare occasions when my mom would make Runzas. Being that it is an all day affair it didn't happen often. But boy oh boy when it did I was in heaven. She used to double or even triple the recipe and we would eat them for days. She made them the other day and I thought I should take this opportunity to share them with you.

First I will explain what a Runza is. It doesn't sound all that appetizing but TRUST ME they are fantastic. Runzas are a meat and cabbage filled roll. Like I said, doesn't sound all that great. You will just have to try them for your self.

Dough (Grandma Schmidt's Sweet Roll recipe)

1/2 C warm water
2 pkg dry yeast (rapid rise)

1 1/2 C warm milk
1/2 C sugar

2 tsp salt

2 eggs

1/2 C shortening

7-7 1/2 C Flour

Place yeast in warm water and follow directions on packets for activating yeast. Mix all ingredients (except half of the flour) in a large bowl. Slowly add remaining flour until dough is no longer sticky and can be formed into a ball. Knead. Let dough rise to to double size then punch down. Let rise again. Roll dough out into a rectangle with a thickness of 1/4 inch or less. With a pizza cutter or knife cut into 4x6 rectangles. You will have some small pieces fill them too they will just be smaller.

Runzas filling:

2 Lbs ground beef

8 oz shredded cabbage

8 oz chopped onion

1 Tbl Worcestershire

1/4 tsp pepper

2 tsp salt

1/4 tsp savory

1/4 tsp chili powder

1/2 tsp seasoning salt

Brown and drain fat from meat. Steam cabbage and onions until slightly under done. Add seasonings and veggies to meat. Mix lightly. Spoon a large spoon full of filling into center of dough. Fold like a package ( bring two corners into the center overlapping, fold remaining corners in) and pinch to seal. Place on baking sheet fold down. Bake at 400 degrees just until lightly golden. then brush lightly with butter.

These have become an absolute favorite among my Stepdad and his hunting and fishing buddies. They ask for them constantly.