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Runzas |
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Serves: 12 Print this Recipe1 onion medium chopped 2 garlic medium, minced 1 tablespoon vegetable oil 1 pound ground beef 8 ounces monterey jack cheese or sharp Cheddar cheese, shredded (2 cups) 1 8-ounce can sauerkraut rinsed and drained 1 tablespoon worcestershire sauce 1 teaspoon salt 1/4 teaspoon red bell peppers ground Quick Buttery Yeast Dough Ketchup In a large skillet over medium heat, sauté onion and garlic in oil for 3 to 4 minutes or until limp. Add meat. Cook and stir just until meat is no longer pink; drain off liquid. Stir in cheese, sauerkraut, Worcestershire sauce, salt and red pepper; set aside. Divide dough into two equal portions. On a lightly floured surface, roll one portion into an 18 x 12-inch rectangle. Cut in half lengthwise, then crosswise into thirds to make six 6-inch squares. Repeat with remaining portion. Spoon about 1/3 cup of the meat filling onto the center of each square. Bring corners up over filling to meet in the middle. Pinch edges together to seal. Place packets on an ungreased baking sheet; freeze. When frozen, store in a sealed container or plastic bag up to 3 months. Bake on an ungreased baking sheet in a preheated 400° oven for 20 to 25 minutes or until golden brown. Serve hot with catsup if desired. Runzas comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Charleston Chicken Cheesy Garden Casserole Chicken And Vegetables Supreme Chicken Milanese Chinese Hens With Orange Rice Chutney Pork Chops Creole Fish Energy-Saving Roast Maria's Beef Stew Pork Saté Rack Of Lamb Reuben Meat Loaf Roast Pork Tenderloins With Apple Stuffing Runzas Salmon Crepes Salmon Steaks With Green Beans Almondine Saturday Night Stir-Fry Sausage And Hot Potato Salad Skillet Mostaccioli Spicy Beef Bake Stuffed Luncheon Lettuce Swedish-Style Pot Roast Tamale Corn Bread Pie Tangy Alsace Chicken Turkey Tonnato |
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