I finally got a chance to make a batch of these sweet dough bread pockets using the recipe posted on The Frugal Hausfrau‘s blog. Besides using leftover shredded sauerbraten instead of ground beef and adding about half a cup of grated old cheddar cheese to the filling once it was cooled, I also tried an alternative shaping method. It didn’t make the assembly much faster although the seams didn’t open up as often.
Square runzas – half the dough rolled out about 1/4 inch thick, 10 inches by 15 inches in size, squared off and cut into six 5 inch by 5 inch squares
Round runzas – 85 gms of dough patted out to a circle that was about 4 inches in diameter
Review: The recipe estimated being able to make a dozen runzas but I ended up with fourteen, and still had filling left over, so I’d cut back on the amount of cabbage used from about four cups to 2 1/2-3 cups in the future. Making the filling the day before, so that it has a chance to cool, is also advised. On the whole though, the dough was simple to make and the results were quite tasty. My shaping, especially on the square runzas, needs work.
ETA (01/02/2019): If you don’t want to use ground beef, try ground chicken or turkey. Or even pork.