Jan. 29, 2006
Runzas

"What is a runza?" you ask. Think of it as a bread pocket with meat filling. =)  http://en.wikipedia.org/wiki/Runza has a great definition.  I make a BIG batch of these on my "bulk cooking" day and have one pan for that evening, and freeze the rest for fast meals.  It is very handy after a busy day to just pull them out of the freezer and throw them in the oven.

"Official" DOUGH:

(You can ALSO use 2 packages of store-bought/frozen dough to save time.  Sometimes, I use this recipe and just substitute unbleached or whole wheat flour, and sometimes I just use my own bread dough recipe.  I use my bread machine on "dough" setting to save time.)

4 1/2 to 5 c. flour
1/2 c.sugar
1 t. salt
2 pkg. dry yeast (or 4 1/2 t.)
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs (room temp.)

FILLING:
3 lb. ground beef (I use ground turkey)
1 sm. onion
1 (32 oz) can of sauerkraut
2 T. butter
1 t. salt

Brown ground beef and onion in butter.  Add the drained sauerkraut.

For dough, measure 1 3/4 c. flour in lg. mixing bowl.  Stir in sugar, salt and yeast.  Heat milk, water, and shortening until warm (120-130).  Pour into flour mixture.  Add eggs and beat with electric mixer at low speed for 1/2 minute.  Continue beating for 3 minutes more at high speed.  Stir in remaining flour.  Dough will be soft and rather sticky.  Knead about 3 minutes until smooth (I add flour as I knead it, or just do this part in the bread machine, and add a bit of flour for right consistency).  Cover dough with plastic wrap and clean towel.  Let rest 20 minutes.  Roll dough very thin (1/4 inch) and cut into 6-inch squares. 

Place about 3 T. of meat mixture in center of each square.  (optional: add some shredded cheese to top of meat.)  Bring corners together and pinch edges.  Place smooth side up; let rise.  Bake at 350 for 20-25 minutes.

If you would like to freeze them, bake only 10-12 minutes, cool and freeze.  When ready to use, thaw and cook for 10-15 minutes at 350.

Jul. 30, 2006 - Untitled Comment