Runza

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Warm Water
• 1 Tablespoon Quick Yeast
• 1 whole Large Egg
• ¾ cups Milk (I Used 2 %)
• ¼ cups White Granulated Sugar
• 1 stick Salted Butter Plus A Bit Extra For Melting And Brushing
• 5 cups All-purpose Flour
• ½ teaspoons Sea Salt
• 1 pound Lean Ground Beef (I Think Some Venison Would Be Incredible As Well)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Large Onion, Finely Chopped
• 3 cups Cabbage, Shredded Fine
• 1 teaspoon White Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, stir the warm water, quick yeast and white granulated sugar together. Let stand about 5 minutes until foamy.

2. Whisk in the milk, egg and half the melted salted butter. Add the all-purpose flour and sea salt, then stir until a shaggy dough forms.

3. Knead the dough on a floured surface about 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot about 1 hour until doubled.

4. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chopped onion and cook about 5 minutes until soft.

5. Add the lean ground beef and cook, breaking it up, until no pink remains and it reaches 160°F (71°C) in the thickest part, about 8 minutes. Drain excess fat.

6. Stir in the shredded cabbage and white pepper. Cook about 8 minutes, stirring, until the cabbage is wilted and tender. Taste and adjust seasoning, then let the filling cool.

7. Preheat the oven to 375°F (190°C). Punch down the dough, divide it into 10 equal pieces, and roll each into a 6-inch oval.

8. Spoon filling onto one half of each oval, leaving a border. Fold over, pinch the edges tightly to seal, and place seam side down on a parchment-lined baking sheet.

9. Let the pockets rise uncovered about 30 minutes. Brush the tops with the reserved melted butter.

10. Bake about 20 minutes until golden brown and cooked through. Cool 5 minutes before serving.