Runzas

A McConnell family favorite, especially served with soup on a cold day. I would always be so excited when I came into the kitchen and saw Mom making these yummy meat and veggie- filled bread pockets. Bart says his mother made a similar dinner.

Make 90 minute bread, and set it aside to rise.

1 lb. ground beef, cooked and drained
1/2 head cabbage, chopped
1 medium onion, chopped
1/2 Tbsp. salt
1 tsp. pepper
1 clove garlic, crushed
2 Tbsp. butter

After cooking and draining meat, add other ingredients and cook on the stove top until the onion is soft. Take roll-sized pieces of the bread dough, and flatten the pieces into squares. Put a spoonful of the meat mixture onto each dough square, then pinch the corners of the square together to enclose the mixture. Let the runzas rise on a cookie sheet for 30 minutes. Bake for 20-30 minutes at 350 degrees, until golden on top. Rub with butter when fresh from the oven. Let cool slightly before serving. (These are great cold, as leftovers).