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KRAUT RUNZA (BIEROCKS) #2 Recipe

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This recipe for KRAUT RUNZA (BIEROCKS) #2 is from HOPP FAMILY COOKBOOK , 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!


Category:
Category:

Ingredients:  
Ingredients:  
Bread dough (or use your favorite bread dough recipe):
9 oz water
¾ t salt
1½ T butter
3 c flour
2 T instant potato flakes
1½ t nonfat dry milk
1 T sugar
1½ t dry yeast

Filling:
3 c drained sauerkraut
2 medium onions, chopped fine
2 c ham or hamburger

Directions:
Directions:
Mix filling together in a colander so juice can drain; press to force liquid to drain. When dough is ready, roll out on a floured surface and cut into 4-inch squares. Add 2 to 3 T of sauerkraut mixture on each square. Bring corners together, pinch and seal each square. Place each square on a greased cookie sheet and brush with melted butter or oil. Let rise for 30 minutes. Bake for 30 minutes at 375 degrees. Remove from oven and brush with butter again. These can be made in large batches and frozen for later use.

Helen Hopp Wolf

 

 

 

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