Runzas

In Nebraska this food is a favorite! Runza restaurants are wildly popular with locals, and many of us who have moved away long for a chain in our hometowns! This recipe is one I've had in my collection for over 30 years. If I don't have the time to make the dough from scratch, I will use freezer rolls (those balls of dough that you rise to make rolls with). I thaw them for a bit until pliable, then let them rise a bit once I've added stuffing. It's a pretty forgiving recipe!

Runzas

1 c. boiling water
1/2 c. oil
1 1/2 tsp. salt
1/4 c. sugar

Cool and add 1 teaspoonful sugar to 1 package yeast (dissolved in 1/4 cup water). Add 1 egg. Beat. Add 1 1/2 cups flour. Set 15 minutes. Add enough flour to make medium-soft dough.

Let rise until doubled in size, about 1 hour. Roll to about 1/4-inch thickness (perhaps thinner). Cut into squares. Put a large spoonful of filling on each square. Pull edges up and pinch together. Place on greased pan, pinched side down. Let rise about 45 minutes. Bake 25 minutes at 375 degrees.

FILLING:

1 1/2 pounds hamburger
1 1/2 c. shredded cabbage
1 1/2 c. grated onion

Brown all ingredients together. Add salt and pepper and 1 can mushroom soup.