Thaw dough. Brown hamburger and add onions and spices; drain. Mix with cabbage or sauerkraut. Roll out one loaf of dough into a 12x8 inch rectangle. Divide into 6 squares. Place filling (about 2 tablespoons) in center of each square. Bring corners together on top and seal edges.
Turn sealed edges to bottom and place on greased baking sheets. Let rise 2 hours. Bake at 350 degrees F. for 20 minutes or until light brown.
Note: If you wish to freeze them, let them cool, then wrap in foil. Reheat at 350 degrees F. for 20 minutes.
By Robin from Washington, IA
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I'm from Nebraska and grew up with these. I make a big batch and freeze lots. They reheat well. They are just as good on buns (German slopppy joes) if you don't want to make them in the bread. The runza meat freezed well on its own
Nothing beats a Runza! This recipe is similar to mine but I use just salt and pepper for seasonings. We live in WA state - no Runza restaurants. If I don't make them we don't get them! If you've never tried Runzas, you're missing out.
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