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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Teresa's Runza'a Recipe

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This recipe for Teresa's Runza'a is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups all-purpose flour, divided 1/2 cup sugar 2 (.25 ounce) packages active dry yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup shortening 2 eggs FILLING: 1 pound lean ground beef 2 small onions, chopped 4 cups chopped cabbage 1 teaspoon salt 1/2 teaspoon pepper Velveeta cheese
Directions:
Directions:
In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-in. squares. Top each square with 1/3 cup meat mixture & add a slice of cheese...velveeta, cheddar, your favorite. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min prep/1hr.
Personal Notes:
Personal Notes:
I also cheat & buy any refrigerated biscuits to use as my dough & stretch them out, then add the filling & cheese.

 

 

 

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