Runza Sandwich

1. 1
   prep · ~10 min

   Proof the yeast.

   1.In a small bowl, combine warm milk, sugar, and active dry yeast.

   2.Let stand for 5-10 minutes until the mixture turns foamy and fragrant.

   TIPMilk should feel like warm bathwater — too hot will kill the yeast.
2. 2
   knead · ~8 min

   Make the dough.

   1.In a large bowl or stand mixer, combine the flour and salt.

   2.Pour in the foamy yeast mixture, melted butter, and beaten egg.

   3.Knead for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

   TIPIf the dough sticks badly, add flour 1 tablespoon at a time — it should pull cleanly from the bowl sides.
3. 3
   rest · ~70 min

   Let the dough rise.

   Shape the dough into a ball, place in a lightly greased bowl, and cover with a damp towel. Let it rise in a warm spot for 60-75 minutes, or until doubled in size.

4. 4
   saute · ~6 min

   Brown the ground beef.

   1.Heat a large skillet over medium-high heat.

   2.Add the ground beef and cook, breaking it apart with a spoon, until no longer pink (5-6 minutes).

   3.Season with salt and black pepper, then transfer to a bowl with a slotted spoon, leaving a little fat in the pan.
5. 5
   saute · ~15 min

   Cook the onions and cabbage.

   1.In the same skillet over medium heat, add the chopped onion and cook until softened and translucent (3-4 minutes).

   2.Add the shredded cabbage and cook, stirring occasionally, until the cabbage is wilted, tender, and lightly golden (8-10 minutes).

   3.Return the beef to the skillet and stir everything together. Remove from heat and let the filling cool slightly.

   TIPDon't rush the cabbage — letting it develop a bit of color gives the filling a deeper, sweeter flavor.
6. 6
   assemble · ~10 min

   Assemble the runzas.

   1.Punch down the risen dough and divide it into 4 equal portions.

   2.On a lightly floured surface, roll each portion into a 6-7 inch square.

   3.Spoon a generous ½ cup of the beef-cabbage filling onto the center of each square.

   4.Fold two opposite corners to meet in the center, then fold the remaining corners over the top, pinching all seams firmly to seal. Place seam-side down on the prepared baking sheet.

   TIPPinch the seams tightly — any gaps will leak filling during baking.
7. 7
   rest · ~20 min

   Proof the assembled runzas.

   Cover the shaped runzas loosely with a towel and let them rest for 20 minutes. They should puff up slightly. Meanwhile, preheat the oven to 375°F.

8. 8
   bake · ~25 min

   Bake until deep golden brown.

   Brush the tops of the runzas with the melted butter. Bake for 22-25 minutes on the center rack, until the crust is a deep, shiny golden brown and sounds hollow when tapped.

9. 9
   rest · ~5 min

   Cool briefly before serving.

   Transfer runzas to a wire rack and let them cool for at least 5 minutes before eating — the filling will be molten hot inside.

   TIPThese freeze beautifully. Wrap cooled runzas individually in foil and freeze for up to 3 months. Reheat in a 350°F oven for 20 minutes.

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