Runzas

No, I don't have an issue with my bowels.  My husband kept asking me that as I made these last week.  Whenever I visit Nebraska, or there abouts, I like to get a Runza.  Good ole' Swedish food!  I found the recipe for these in a cookbook from the Monroe Evangelical Free Church Cookbook...and had to try them.  (Seriously, I LOVE church cookbooks!)

It made about 15, so we ate a few, and I froze the rest (ready to be baked.)  I just had them for dinner - still delicious.

Dough:
1 c. milk, scalded
1 pkg. yeast, dissolved in 1/4 c. warm water
2 T. sugar
1/4 c. shortening
1 egg, beaten
3 1/2 c. flour

Filling:
1 lb. sausage
1 lb. hamburger
3 c. chopped cabbage (I used most of one head)
2 c. chopped onions
1 c. shredded carrots
2 T. water (if needed)
1 T. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. oregano
 1/4 tsp. pepper


For dough: Combine mild, sugar, salt, and shortening; cool.  Add egg and beat.  Add yeast and then flour.  Put into greased bowl and let rise until double.  WOrk down and let rise again.

For filling:  Brown meat; steam vegetables and seasonings with meant 10 minutes or until tender.  Drain and cool.  Roll dough into a large square and cut into 12 sections. (This part takes practice, I think...mine weren't exactly any shape the first time around.) Put a generous spoonful of meat in dough and pinch shut.  let rise slightly.  Bake at 350 F for 15 minutes.