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LOCATION: Recipes >> Pastries >> Per your request, here is the Runza recipe of my aunt's. Living in the

Print this Recipe    Per your request, here is the Runza recipe of my aunt's. Living in the

midwest and surrounded by the Runza Hut chain, in my opinion these taste
identical.


Title: Runzas
Categories: Main dish, Meats
Yield: 18 sandwiches

1 1/2 lb Ground beef
1 md Head cabbage, chopped
4 Onions, thinly sliced
2 pk Yeast
1/4 c Water
2 c Warm water
6 T Oil
5 T Sugar
1 T Salt
5 1/2 c Flour (more if needed)

Brown beef and remove from pan; saute onions in hamburger grease until
transparent. Add cabbage and cooked beef to onions and cook until
tender, adding a little water if it gets too dry if necessary).
Season to taste with salt and pepper.

For dough, soften the 2 pkg yeast in 1/4 cup water. Add 2 cups warm
water, the oil, sugar, and salt. Add flour until the dough
consistency is no longer sticky (but not too stiff). Let rise until
double; punch down and let re-rise (about another hour).

These can truly be made in about any size or shape (appetizer vs.
sandwich; round vs. rectangular), so use your own judgment. Take a
piece of dough and roll into a rectangular or round shape, about 1/4"
thick. Add filling, and pinch the edges firmly to seal making sure
the filling is totally enclosed. Flatten slightly, and place on
greased cookie sheet or pan, seam-side down. Let rise again until
about double (about 1/2 hour or so). Bake at 375 or 30 minutes. If
desired, brush with 1 beaten egg mixed with a little water about 15
minutes into baking for a nice golden color.

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5 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
RUNZA, November 6, 2006 - 10:54 AM
Reviewer: John from San Diego. Born and raised in Nebraska
I just made about 6 pans full of Runzas but did not use that many onions. Use one good red onion for that full recipe and you will be good to go.

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