Runza

• Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl.
• Heat the milk, water and shortening up to 120°-130° F.
• Pour the diluted milk into the flour mixture; add the eggs.
• Beat the eggs with an electric mixer on low speed until blended.
• Beat 3 additional minutes on high speed setting.
• Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes.
• Place the dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain the excess water.
• Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted.
• Punch the dough down and divide into 12 portions and cover with plastic wrap.
• Working with one piece at a time, roll into a 6-in. square.
• Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle.
• Pinch the edges tightly to seal and place on greased baking sheets.
• Bake at 350° for about 20 minutes or until golden brown.
• Serve while hot and with French fries on the side.

Trivia

• This is originally a Russian recipe which spread till Germany and finally got popular with Americans.

These runza sandwiches are baked in different shapes in different regions.