Runzas/Pics

[Roxy15]

Runzas:

Dough filled with cabbage & onions and browned seasoned-(as you wish)-burger of any kind !! (Deer, elk, buffalo, moose, beef, turkey-(originally made with beef) and Colby Jack Cheese or cheese of your choicel

 

For The Dough:

2 pkgs. active dry yeast
1/2 tsp sugar
1/2 cup warm water
1/2 cup shortening
1/2 cup sugar
1 egg, beaten
1 1/2 teaspoons salt
1 cup water, boiling
1 cup milk
7 cups unbleached flour

For The Filling:

1-1/2 lbs, lean ground beef
1 good sized onion (equal parts red, white and yellow onion), medium dice (a generous cup)
1 large head of cabbage  
Shredded Colby Jack /Mozzarella mixed together 
Salt and pepper-(season as you wish) 

Method:

Dissolve yeast and 1/2 teaspoon sugar in warm water.

Combine boiling water with milk. Cool to lukewarm.

Add 3-1/2 cups flour, salt, sugar, shortening, egg and yeast mixture to milk mixture. Combine thoroughly by hand.

Add remaining 3 1/2 cups flour. Knead by hand for 15 minutes, turning and folding, until smooth.

Let rise in the refrigerator for at least an hour, and up to three hours.

While dough is rising, brown ground beef. Combine beef with raw onion and cabbage. Add sauerkraut, and salt and pepper to taste. Reserve filling at room temperature.

When dough is risen, roll into large sheets1/8″ thick. Cut into 6-8″ squares.

Place a handful of filling (about 1/4 cup) in the center of each square. Fold each corner of the square snugly over center of filling and pinch tightly to seal.

Place bierock seam-side down on a floured surface while you assemble the remainder.

Place bierocks on greased baking sheet about one inch apart. Bake at 350 degrees for 25 minutes until tops are golden brown.