Runzas

Ingredients

2 loaves frozen white bread dough
2 pounds ground beef
2 large onions, minced
1/4 cup Roberts Butter
5-6 cups shredded cabbage
salt and pepper to taste

Preparation

Thaw bread dough and allow to rise according to package directions. Brown ground beef in skillet. In separate skillet over low heat, saute minced onion in butter until translucent; stir in shredded cabbage. Cook, stirring often, until cabbage is tender, but still green; cool. Mix together ground beef, cabbage, salt and pepper. Punch down dough; roll out and divide into 16 equal portions; roll each portion into a 4 x 6 inch rectangle. Place filling in center of each rectangle and fold envelope-style, pinching openings securely closed.

Place runzas in 2 buttered 9 x 13 x 2 inch baking dishes; cover and allow to rise in a warm place about 15 minutes. Brush tops lightly with water; bake at 400 for 20 minutes. Serve with Mushroom-Herb Sauce (page 80), if desired.

Recipe Contributed By: Adair Craig Lincoln, Nebraska

Yield: 8 servings

For Runzas, fold dough around filling envelope-style, sealing all edges well. Place sealed edge down in baking pan