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Polish Kraut Runza
This recipe is easy to make and makes a great handy meal
that kids love.
3 1/2 cups flour
3 teaspoons of bakers yeast
1 1/2 teaspoon of sugar
1 teaspoon of salt
2 table spoons of butter or margarine
1 1/2 cup of warm water (105 degrees F)
1 stick of melted butter or margarine
2lbs of lean ground
teaspoon of ground black pepper
1/2 teaspoon of salt
Large jar of Franks, polish kraut
2 cups of Shredded cheddar cheese (optional)
DIRECTIONS
Brown ground beef well in a large skillet, drain and remove to a large mixing bowel.
Drain the juice from the jar of Kraut. Ad salt pepper and polish kraut mixing until well combined.
Crust dough should be raised by now. Punch dough down.
Tear small balls about two ounces one at a time from the crust dough. Roll into a thin squares about 10 inches on a floured surface.
Preheat over to 350
place several tablespoons of the meat and kraut moisture in the middle of the square in a
linear fashion. so that the mixture covers about a 7 inch by 4 inch area in the middle of the rolled out square. add cheese here if desired by sprinkling it over the top.
Fold the closest ends of the dough in as flaps then wrap the side flaps over one another
across the middle place seam side down in a lightly oiled baking pan or cake pan. Brush crust with melted butter and bake until golden brown. remove from oven place on cooling rack
for 5 to 10 minutes server warm.
Submitted by:
Bryon Best
McCook NE.
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