Nebraska’s Homemade Runza

Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.

Either in a small saucepan over medium heat or a microwave safe bowl, heat milk, water, and butter to 120-130ºF.

Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.

Continue by adding remaining flour, 1 cup at a time, until when kneaded the dough comes together and is smooth and elastic. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.

While dough is rising, prepare the filling. Cook beef and onion over medium-high heat until meat is no longer pink. Drain.

Stir in chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.

Punch dough down, and divide into 12 equal portions. Working with one piece of dough, roll into a rectangle (approximately 6 inches x 8 inches in size).

Place a heaping 1/2 cup of filling into the center of each dough piece. Fold dough over filling. Seal and tuck edges. Place onto a greased baking sheet (edges can touch).

Bake at 350ºF for 18–20 minutes or until golden brown.