Homemade Runzas

And after a long break, I am back with another post.

I feel like I have been so busy lately! Keeping up with my new jobs, wedding planning, and various craft projects have been filling my day.  Important things I want to remember about this time of my life:
1. I found a wedding dress!! I love it! I am so so so relieved to finally be able to stop looking for one though.
2. I've really started to settle into the routine of my job (inpatient acute).  The first few weeks of the job were pretty rough, so I am relieved to be feeling more comfortable with being an OT.  I am also working one night a week at an outpatient pediatric clinic.  This OT thing is pretty great!
3. I cannot wait to share my latest craft projects :)

If you're from Nebraska, Runzas are a staple.  Beef, cabbage, sweet bread.  Life doesn't get better.
Here's an easy Runza recipe for those of you that happen to be living in Arizona and don't have Runzas around (or anywhere else outside of the Midwest for that matter).

*Fun Fact of the Day* Schuyler actually used to have a Runza Restaurant.

Dough:
-5 cups of flour
-1/2 cup of sugar
-1 tsp salt
-2 pkgs dry yeast
-3/4 cup milk
-1/2 cup water
-1/2 cup shortening
-2 eggs

Heat milk, water, and shortening until warm.  Add 1 3/4 cup flour, sugar, salt, and yeast.  Add eggs.  Use electric mixer to blend the mixture.  The blend for 3 minutes on med speed.  Stir/knead in rest of flour.  Cover with towel and let dough rise ~40 minutes.

Filling:
- 1lb ground beek
-1/2 cup chopped onion
-2 cups of cabbage
-2 Tbsps butter
-1/2 tsp salt
-1/8 tsp pepper

Brown beef and onions.  Melt butter in saucepan and add cabbage.  Cook cabbage till soft, stirring often.   Mix cabbage and beef mixture together.

Once your dough has risen, take a golf ball sized piece and roll it out.  You want to roll this pretty thin.

Spoon the beef cabbage mixture onto it.

Fold up and pinch the edges.

Flip over so the seams are on the bottom and place on a baking pan.  Do this for the rest of the dough and beef mixture.

You're supposed to let them rise for another hour at this point, but if you're really  hungry, I would just say to go for the gold (exactly what I did).

Bake them at 350 degrees for 20 minutes or until golden.

Delish!!

Normally I dip them in ketchup, but guess which brilliant sisters never thought to buy ketchup?

The whole batch made about 10 of them.  I ended up just baking 2 and wrapping the rest in aluminum foil to freeze.

Thanks for reading!