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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homemade Runzas Recipe

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This recipe for Homemade Runzas, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matt and Katie Keller

Category:
Category:

Ingredients:  
Ingredients:  
Runza Dough
4 cups flour
1 tsp. salt
cup milk
cup butter
cup sugar
4 tsp. yeast
cup water
2 eggs, room temperature

Runza filling
2 lbs hamburger
1 medium onion
head cabbage - chopped finely
~2 cups cheddar cheese (optional)

Directions:
Directions:
Dough:
1. Measure 2 cups flour into mixing bowl. Stir in sugar, salt and yeast. Heat milk, water and butter until lukewarm, then pour into flour mixture. Add eggs and mix well for about 3 minutes.
2. Stir in remainder of flour. Dough will be soft and a little sticky. Knead for 3 minutes. Let rise for 20 minutes.
3. Make dough into small to medium bun-sized pieces. Roll each out flat onto a floured surface. Place warm runza filling on the dough and fold the sealed edges to encase the filling. Place on pan. Let rise shortly (5 to 10 minutes).

Bake at 350 to 375 for ~15 minutes until dough is a very light golden brown color.

Runza filling:
1. Brown hamburger with medium chopped onion; season to taste. Drain then return to skillet and add the chopped cabbage. Simmer for about 5 minutes; let cool to warm before placing on the rolled out runza dough.
**The amount of onion and cabbage depends on your taste.

Alternate filling: May also use browned hamburger with pizza sauce and finely chopped mozzarella cheese.

Personal Notes:
Personal Notes:
This dough also works really well for cinnamon rolls and dinner rolls - I use it for cinnamon rolls quite frequently.

 

 

 

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