1 1/2 cup milk, lukewarm
1 1/2 c water, lukewarm
2 pkgs yeast
2 eggs beaten
3/4 c oil
3 t salt
3/4 c sugar
8 - 10 c flour
Filling:
1 can vegeburger
2 qts cabbage chopped fine
1 t salt
1 t garlic salt
1 c chopped onions
1/4 c oleo
Soak yeast mix with other ingredients. Mix well. Knead lightly. Rise double - punch down. Rise again. Divide dough into 8-10 balls - cover and rest 5 - 10 min. Roll each into rectangle 4 x 6. Spread 3/4 c filling on each. Bring sides together, punch edges shut. Turn over on seam. Stick edges under. Place on oiled sheet. Rise 1/2 hr. Bake 375 for 30 min.
Filling: Cook ingredients over slow heat until cabbage is done. Do not add water. Let cool before using.
Yum. I love Runzas. I think it is a regional food though. I have never run into Runza stands in the South. AND, although there are a lot of Runza restaurants in the midwest, there aren't any vegeburger ones that I know of.
I usually add some cheese to the mixture before I fold up the dough. Even though it almost always oozes out a little. Butter their tops when they come out like you would regular bread for a nice crust.
I have a recipe that has a 'secret' ingredient for the dough - it is sweetened condensed milk - makes them pretty tasty!
ReplyDeleteI'll have to try this sometime, although I will probably see if I can find a shortcut somehow.
ReplyDeleteShortcut you say - use frozen bread dough! Works great! Nancy
ReplyDeleteI make them quite often and I use homemade dough but my dad makes them with the frozen. I think the homemade is faster.
ReplyDelete